The Hidden Secret In Your Pasta Spoon – Made with just five ingredients, this Spicy and Creamy Cajun Spinach Pasta comes together in less than 30 minutes. Double or triple a recipe that the whole family will love! Pair it with my Tilapia with Cajun Trout Chips for a well-balanced meal that’s ready in less than half an hour.
This small batch custard recipe is very simple, in part because of the few ingredients needed to make it. Use fresh or frozen spinach to make it easier. The sixth secret ingredient is leftover pasta water. Do not drain the batter until you reserve about half a cup!
The Hidden Secret In Your Pasta Spoon
Made with just five ingredients (plus pasta water), this creamy Cajun spinach pasta comes together in minutes.
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A quick note: This small-batch custard recipe works best when made in a large pot, such as a Dutch oven. (I have this pink dutch oven and a white dutch oven, love them both.)
Make room in the pot until it wilts. I recommend using a larger pot than you think you should to make sure the cleaning is limited to your pot and not your stove.
You can see by the edges that I got the sauce almost to the top of the pot, so use a large saucepan to be safe. Cleaning a pot is much easier than cleaning the stove.
Here, we use pasta water with sour cream and Cajun seasoning to make a creamy sauce that completely coats and adheres to your pasta.
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Dry pasta leaves starch in the water as it cooks. For this reason, as soon as you put the pasta in the boiling water, the water in your pot starts to become cloudy and stays cloudy as you cook it. The same principle applies when boiling potatoes or washing rice.
This starchy water helps to thicken and emulsify sauces. Gone are the days of the sauce sitting on the noodles and sliding quickly into your mouth. Here, the sauce made from the pasta water really sticks to the noodles.
When mixed with sour cream in this recipe, the pasta water helps develop a creamy, lean sauce that sticks to the noodles, resulting in a delicious one-pot pasta dish.
To get the water out of my pasta, I like to dip a measuring cup into the water as soon as the pasta is done cooking. Makes it easy to know how much water you’ve collected. It also makes it easy to see exactly how much water you added to the sauce later.
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You can also put some of the pasta water into a bowl or measuring cup. This one, however, uses more plates.
I recommend taking a little more than half a cup for every two servings in case your sauce is overcooked.
I had good experience using only half a cup of pasta water. If you like a thinner sauce, you can always add more pasta water without worrying about it diluting the flavor.
The glass measuring cup can be safely used in boiling water, and then it’s easy to know how much pasta water to use!
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Yes! In fact, my husband and I prefer fresh spinach to frozen spinach in this Creamy Cajun Spinach Pasta.
Frozen spinach will add extra moisture to the sauce, so keep that in mind when you add the pasta water back in. I recommend using only half the pasta water to begin with. Then reassemble when the spinach is hot and add more if desired.
I’m not a big fan of sour cream in general. The good news: You can’t really taste the tartness of the sour cream in this recipe. If that’s what worries you, don’t be!
But if you want to make this recipe lower in fat and higher in protein, you can make an easy swap. Use plain yogurt instead of sour cream. The Greek yogurt adds a little crunch and the sauce isn’t quite as creamy, but it’s still pretty good, especially considering it cuts the fat in this recipe by more than half!
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I rate the cleanliness of my recipe from 1 to 5. All inclusive 1 just a handful of dishes and 5 kitchen sinks.
This Creamy Cajun Spinach Pasta recipe has a cleanliness score of 2. Most dishes go in the dishwasher, leaving only a dutch oven and a colander to wash your hands.
Also, you probably won’t need to use as many “placeholder” plates as I did (you’ll still have an extra teaspoon, which I forgot to add to this photo!).
This creamy pasta recipe uses only a handful of dishes as shown in this photo. (Don’t worry about the dutch oven being hard to clean – I reheated the pasta before taking this photo, making it look like there’s a lot more sticky residue than you’ll have right after cooking.)
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* The spice level of Cajun seasoning varies by brand. If you haven’t used your Cajun seasoning before and don’t like your food too spicy, I recommend using only two to three teaspoons. Then add more to taste.
Store leftovers in an airtight container in the refrigerator for up to three days. If reheating this pasta on the stove, reheat it over medium heat, stirring occasionally. Add a dollop of cream or a drizzle of butter for best results.
Amount Per Serving: Calories: 335 Total Fat: 12 g Saturated Fat: 6 g Trans Fat: 0 g Unsaturated Fat: 4 g Cholesterol: 33 mg Sodium: 2469 mg Carbohydrates: 43 g Fiber: 5 g Sugar: 2 g Protein: 14 g
I’d love to see your Creamy Cajun Spinach Pasta for two flavors – take a picture and tag me on Instagram @blog or use the hashtag #bakes to share it with me.
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I’ve said it before, but this small pasta recipe pairs perfectly with my Small Batch Cajun Tortilla Crusted Tilapia Recipe. If you start both at the same time, you can prepare a balanced meal in about half an hour!
Myhoisin turkey and brown rice bowls are a favorite in this house and perfect for busy weeknight dinners. The recipe includes vegetables hidden in the meat; perfect for kids!
Another quick meal idea for you: Myeasy Homemade Chicken Ramen is a blog favorite for good reason. Turn chicken broth and ramen noodles into a hearty, delicious soup in less than half an hour!
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Welcome to my kitchen – I’m so glad you found the floral apron! I’m a baker and home cook (although I call myself a kitchen lady), someone who loves to share what I make with my best friends and family, and now you can follow my favorite recipes. Did someone say spaghetti night? We definitely did! When you think of a home cooked meal, many different tanned images may come to mind. What most people have in common when it comes to home cooking is spaghetti. There’s nothing better than a family member’s slow-cooking homemade pasta sauce all day, and when it’s finally ready for a family dinner, it’s worth the wait.
According to Food Business News, the United States ranks first with the largest pasta market, with 2.7 million tons of pasta consumed each year. This is not to say that Italy is overshadowed here. Italian citizens continue to eat the most pasta of any other citizen in the world, with an average consumption of just under 52 pounds per person each year.
Whether you’re cooking up a spaghetti recipe or a simple marinara that reminds you of your childhood, you always want to make sure you measure your portions accordingly. This is very important as cooking times vary depending on how much pasta you are boiling. If you find yourself cooking too little or even too much pasta, there’s a simple trick that will ensure you get the perfect serving of spaghetti every time.
Gone are the days when you made too much pasta and left your noodles overcooked. There is actually a great life hack here that you can use. When you decide to cook yourself, you can measure out a perfect portion of spaghetti. According to CountryLiving, using the hole in the spaghetti spoon will allow you to cook noodles one portion at a time.
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While we all think the hole in the middle of the spoon is just for water drainage, it actually serves a bigger purpose. Want to know how it works? Take some dry, uncooked spaghetti and run it through the center hole of the spoon. You’ll find that it perfectly measures the recommended single serving of pasta so you don’t cook more than you can eat (via Hella Property).
If you’re surprised by this new information about spaghetti spoons that have more than just draining functions, read on.
If you think your spaghetti spoon is fancy
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