• Prep Time: 15 mins
  • Cooking Time: 5 mins
  • Serves: 6

Cajun Pasta

  • Recipe Submitted by on

 Ingredients List

  • 1 Sweet Onion, diced
  • 12 oz Farfalle or Penne Pasta, uncooked
  • 1 tsp Garlic Powder
  • 1 Tbsp Cajun or Creole Seasoning (such as Tony Cachere's)
  • 1 Tbsp Smoked Paprika
  • 3 cups Chicken Broth, low sodium*
  • 1 cup Heavy Cream
  • 1 lb Andouille or Kielbasa Sausage, sliced
  • To Finish:
  • 1 cup Grated Parmesan
  • 1/2 cup Roasted Red Peppers, sliced
  • 2-3 Tbsp Fresh Basil, chopped


Layer the onion, then the pasta, garlic powder, Cajun seasoning, smoked paprika, broth, and heavy cream in the pot. Gently press down on the pasta to submerge it. Do not stir.

Add the sausage on top.

Place the lid on the pot and set the steam release knob to the Sealing position.

Press the Pressure Cook/Manual button or dial and then the +/- button or dial to select 5 minutes. The pot will take a few minutes to heat up and come to pressure.

When the cook cycle has ended, Do a *Controlled Quick Release of the pressure.

*A controlled quick release means you release the steam in short bursts, then longer bursts, until you can be sure none of the sauce spews out of the vent with the steam from the intense pressure. Then fully open the vent and let it go.
When the pin in the lid drops down, stir the pasta. Then add the parmesan and the roasted red peppers. Gently stir.

Place a lid on the pot and let it sit for 5 minutes before serving as it will thicken up.

Stir in the fresh basil just before serving. Serve hot.

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