Andouille Sausage Alfredo and a Simple Side Salad
Consider this the fastest meal to the table of all time. Well, that may be an exaggeration, but not by much. And, it’s a pretty fantastic meal to boot. The Alfredo sauce has a hint of Cajun spices which is a perfect compliment to the andouille sausage. But really, the choice is yours; a chopped rotisserie chicken is fantastic, as is simply pan seared shrimp. (Note: The vinaigrette recipe makes a double batch.)
Andouille Sausage Pasta Alfredo
SERVINGS : 4 PEOPLE PREP TIME : MINUTES
INGREDIENTS
- 4-6 ounces linguine
- 14 ounces andouille or smoked sausage, sliced into bite-sized rounds
- 1 tablespoon butter, or olive oil
- 8 ounces mushrooms, sliced
- 1 red bell pepper, chopped
- 1 green onions, thinly sliced
- 1 1/2 cups half-and-half
- 2 teaspoons cajun seasoning
- 1/4 teaspoon basil
- 1/8 teaspoon pepper
- 1/8 teaspoon garlic powder
- 1/4 cup parmesan cheese, shredded
DIRECTIONS
- Cook pasta according to package directions.
- While pasta is cooking, melt butter in a large skillet over medium high heat.
- Add sausage, mushrooms, and bell peppers and cook until veggies are tender and the sausage is brown.
- Stir in remaining ingredients, heat through and toss with cooked pasta.
Nutritional Information
Per Serving: Calories 635 Fat 46 Sat Fat 18 Sodium 949 Carbs 24 Sugars 2 Fiber 1 Protein 31.
Simple Side Salad
SERVINGS : 4 PEOPLE PREP TIME : MINUTES
INGREDIENTS
- 3 cups mixed greens
- 1 roma tomato, quartered
- Vinaigrette (makes a double batch)
- 2 tablespoons red wine vinegar
- 2 teaspoon Dijon mustard
- 1/2 teaspoon pepper
- 1/2 teaspoon kosher salt
- 2 clove garlic, pressed or minced
- 6 tablespoons olive oil
DIRECTIONS
- Combine vinaigrette and drizzle over greens.
Nutritional Information
Serving Size 222g Calories 192 Fat 11 Carbs 25 Fiber 7 Protein 4.5.
NOTES
KID NOTE: The kids pushed the mushrooms to the side, but otherwise loved the pasta. I served carrot sticks instead of salad.
VEGETARIAN TIP: Double the veggies and skip the sausage.
GLUTEN MODIFICATIONS: Use gluten free pasta.
Nice recipe, but is there a way to cut back the sodium? Some of us have to limit our salt and this recipe seems to contain a lot. You
The sodium content in this recipe is primarily due to the Cajun seasoning. Our software uses averages for nutritional contents related to condiments and typically Cajun seasonings have a lot of salt. So in this case, if you are looking to reduce the sodium, I think the best thing to do is find a salt free Cajun seasoning. Tony Chachere’s has one that I’ve used and it’s fantastic.