Cajun Pasta Fresca

208 Reviews 17 Pics
  • Prep

    5 m
  • Cook

    20 m
  • Ready In

    25 m
Recipe by  Nicole

“This is my absolute favorite dish! If you like food with just a little kick and you are a pasta fan...this recipe is for you!”

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Adjust Servings

Original recipe yields 8 servings



  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. While the pasta water is boiling, in a large skillet over medium heat, briefly saute garlic in oil. Stir in tomatoes and their juice and sprinkle with salt. When tomatoes are bubbly, mash slightly with a fork. Stir in parsley, reduce heat and simmer 5 minutes more.
  3. Toss hot pasta with tomato sauce, Cajun seasoning, mozzarella and Parmesan.

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Reviews (208)

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This is delicious! I did use a big can (28 oz) of petite diced tomatoes instead of fresh tomatoes, and angel hair instead of vermicelli. Also, since I was using canned tomatoes, I only sprinkled a little salt, instead of the 1 Tablespoon called for. I topped with sliced blackened chicken (recipe from this site), and my husband and son loved it...couldn't believe it was all low fat. The only change I would make in the future is to put in less pasta, and to use whole wheat pasta. I used 16 oz pasta.....would probably use 8-10 oz. instead next time. Delicious! Will definitely make again. By the way, the cajun seasoning I used was "Slap Ya Mama" from Ville Platte, Louisiana. I have found it here in the Gulf Coast of Texas, and saw it on vacation once in Destin, Florida ( I like it because it's not as salty as some other popular brands of cajun seasoning.



This was a fantastically fresh alternative to ordinary pasta sauce. I added some extra veggies (zucchini, spinach and mushrooms) and it made a tasty primavera. Bravo!

family of five

family of five

This is really great. I have made this recipe many many times! I am just finally getting around to reviewing it. My husband asks for this often. The fresh taste of tomatoes accented by the Cajun seasoning. Yum Yum. I always use Penne pasta. It just seems to go nicely with the sauce. (I actually don’t care too much for vermicelli pasta; I like to really taste and feel the texture of my noodles -and vermicelli lacks that for me.)

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Amount Per Serving (8 total)

  • Calories
  • 294 cal
  • 15%
  • Fat
  • 7.5 g
  • 12%
  • Carbs
  • 46.2 g
  • 15%
  • Protein
  • 12.2 g
  • 24%
  • Cholesterol
  • 9 mg
  • 3%
  • Sodium
  • 1178 mg
  • 47%

Based on a 2,000 calorie diet



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Cajun Chicken Pasta


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