Creamy Cajun Zucchini Pasta with Kale and Andouille Sausage

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I apologize for the second recipe containing Andouille sausage this week. Clearly, I’m trying to avoid wasting food. With all the recipe testing I do, there’s a lot of wasted food. Sometimes, I bring down a finished dish for my doormen – or, I’ll put a meal in the fridge for Lu to try when he gets home. But, it’s hard to avoid wasting ingredients. If you bought Andouille sausage for Tuesday’s dish, you’ll be happy to see this recipe today! 

As mentioned on Tuesday, I went to the Paulus Hook Farmer’s Market on Saturday and loaded up on fresh produce, including onions, kale, and zucchinis. In an effort to use the kale and andouille sausage, I thought a nice smoky, spicy Cajun dish would be just perfect. Normally when you think “cajun” you think butter, butter, and more butter. Deeee-lish, right? Since we’re Inspiralized and always try to be our healthiest when cooking, I used Chobani’s 0% nonfat plain Greek yogurt to make this sauce creamy and indulgent – without the love handles

At first, I was nervous to use the Chobani, because Greek yogurt tends to be a bit bitter, but it worked. I love using Greek yogurt in my pasta sauces so much, that I’m going to soon devote an entire blog post to the concept. 

The smokiness of the paprika and Cajun seasoning mixed with the fluffiness of the Greek yogurt is an excellent taste and the kale surprisingly absorbs the sauce, creating a pasta dish jam-packed with great texture, flavor and smell. Now, let’s just book our ticket to New Orleans for a walk down Bourbon Street…..

Creamy Cajun Zucchini Pasta with Kale and Andouille Sausage

Yields 1

10 minPrep Time

15 minCook Time

25 minTotal Time

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Ingredients

  • For the sauce:
  • 1 tsp chili powder
  • 1 tbsp Chobani 0% plain Greek yogurt
  • 1/2 tbsp Cajun seasoning
  • 1/2 tbsp smoked paprika
  • 5 tbsp chicken broth
  • 1 small garlic clove, minced
  • 1/3 cup chopped red onion
  • For the rest:
  • 1.5 zucchinis, Blade C
  • 1 Andouille sausage link
  • 1 tbsp olive oil
  • 1 small garlic clove, minced
  • 1 cup chopped kale
  • chopped parsley to garnish (optional)
  • salt and pepper to taste

Instructions

  1. Place a large skillet over medium-high heat and spray with olive oil cooking spray. Add in the chopped kale and cook until kale is wilted. Set aside.
  2. In the same skillet, place in the andouille sausage. Cook for 2 minutes and then flip over, add in the garlic and cook for another 2-3 minutes. When done, pour out garlic and sausage onto a plate and set aside.
  3. In the same skillet, place in the olive oil. Once oil heats, add in the onions and garlic. Cook for about 2 minutes or until onions become translucent and begin to soften. Add in the paprika, chili powder, and Cajun seasoning and stir around with onions to combine thoroughly.
  4. Add in the chicken stock and cook until reduced (no more liquid left!) Then, add in the Chobani Greek yogurt and stir to combine.
  5. Add the zucchini pasta, cooked sausage, and cooked kale into the skillet. Season with salt and pepper. Cook the zucchini for about 2-3 minutes or until noodles soften and are heated completely.
  6. Plate and enjoy! Garnish with fresh chopped parsley (optional).
http://inspiralized.com/creamy-cajun-zucchini-pasta-with-kale-and-andouille-sausage/

Instructions with Pictures

Place a large skillet over medium-high heat and spray with olive oil cooking spray. Add in the chopped kale and cook until kale is wilted. Set aside.

In the same skillet, place in the andouille sausage. Cook for 2 minutes and then flip over, add in the garlic and cook for another 2-3 minutes. When done, pour out garlic and sausage onto a plate and set aside.

In the same skillet, place in the olive oil. Once oil heats, add in the onions and garlic. Cook for about 2 minutes or until onions become translucent and begin to soften. Add in the paprika, chili powder, and Cajun seasoning and stir around with onions to combine thoroughly.

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Add in the chicken stock and cook until reduced (no more liquid left!) Then, add in the Chobani Greek yogurt and stir to combine. 

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Add the zucchini pasta, cooked sausage, and cooked kale into the skillet. Cook the zucchini for about 2-3 minutes or until noodles soften and are heated completely. 

Plate and enjoy! Garnish with fresh chopped parsley (optional).

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Comments

  1. This is a neat-looking recipe and a great blog, Ali. I’m going to give it a try, and am also very interested in several other of your ideas: the pesto zucchini scallops dish, the spiralized sandwich bun with roasted kale, and many others. I blog in a completely different subject area, but have been getting into cooking these past months and have been treasure-hunting the web for recipes, and grew up in NJ to boot. Congratulations & keep going! I’m off to order a spiralizer today.

  2. Made this recipe tonight. My first attempt from one of your collection. It was so good and full of flavor ! Thanks!

  3. I doubled the recipe but didn’t double the spices but it was still quite spicy! Very delicious dish and the sauce was great. Thanks Ali!

  4. Kelsey Lucas :

    Is it okay do a different kind of sausage?

Trackbacks

  1. […] View Recipe Ingredients & Preparation Instructions […]

  2. […] My recipe was inspired by this one.   Obviously mine is a bit different because I used real noodles and baby arugula instead of kale.  I still can’t get myself to try kale again – maybe someday!  Calories for this dish: 436 calories, 16 fat, 47 carbs, 3.1 fiber and 22 protein. […]

  3. […] dinner, I made a Cajun Zucchini Pasta recipe from Inspiralized. I modified most the amounts of everything to make the right serving size […]

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