Pasta Jambalaya - deconstructed.

Food feeds the soul..not just the body.
That holds true for me..Its something I believe in...Food isn't just to fill your body.. It means different things to different people..
For some food is a means to an end...for others, it is an end..
For some food takes them away to a new experimental one.; for others, its about revisiting an old, forgotten love...
For some,food is about health..for others, its about being healthy,in spite of eating..
For some,food is love...for others,love is food. :P 

For me, food is memories...recreated again and again till you learn to associate certain dishes with the people you love...and certain aspects of their personality too!
Me..?? I am a simple girl..but I am strong,opinionated and brave...oh n did I mention I wear my heart on my sleeves,proudly??
The food I love to eat and make is just that..My personality shines through my cooking ...It is generally always bold and from the will connect with will please your senses...and it will evoke in you memories...

Just like this specially yumm pasta dish I created... A simple, quick ,bursting with flavours Pasta Jambalaya...
I have no idea about its origin and I know it involves some sort of fish in it, but owing to Meatless Mondays, I made a simple veg version of it, and let me assure you, you will simply NOT miss the anyway.
Serve it up as a quick weeknight dinner like me, with a simple side of garlic bread and salad, and everyone at that dinner table will be happy and sated... Promise!!

So what is this new fangled pasta of mine all about??

Its a  quick Cajun-inspired pasta dish that is just the ticket to get a delicious , family friendly meal on the table, fast. Mushrooms and bell peppers are sliced and sauteed with some garlic, onion, and chillies, beautifully seasoned with  my homemade Cajun seasoning. It comes with a quick pan sauce made of tomato sauce and cream, deglazing done with some white wine, a little bit of cheese..some olives...throw in some peppercorn and then it’s all tossed together with cooked pasta to make for one delicious meal. Dinner is done in twenty, you can’t beat it!


Handful of Farfalle (bowtie) pasta, mini penne,and fusilli..( I used a mix, you can use which ever you prefer)
1 Tbsp butter
2 tsp EVOO
6-7 Button Mushrooms (Cleaned and dried,chopped)
1 cup heavy cream
2 cubes of standard melting cheese or  1/2 cup Parmesan cheese, shredded
8-9 cloves garlic, minced
1 small onion, chopped fine
1 green bell pepper, chopped fine
1 red bell pepper ,chopped fine
2-3 green chillies, chopped fine,deseeded
1 Tbsp Cajun seasoning
3/4 cup white wine or chicken broth
1 can tomato sauce ( I use Rodolfi..but you can go with whatever you have)
Black pepper
1 Tbsp chopped parsley
Black Olives 5-6 ,chopped
Peppercorns 4-5 whole.
Italian Seasoning 1 tsp
Sugar 1/2 tsp

For the Cajun Seasoning :

3 tablespoons kosher salt
3 tablespoons ground cayenne pepper
1 tablespoon ground white pepper
1 tablespoon ground black pepper
1 tablespoon paprika
1 tablespoon celery seed
1 tablespoon onion powder
1 tablespoon garlic powder
Combine the salt, cayenne, white pepper, black pepper, paprika, celery seed, onion powder, and garlic powder until evenly blended. Store in airtight container.

How to: 

In a large pot, boil water for pasta. Salt water. Cook pasta according to package directions. Drain and set aside.
Reserve some pasta water for use later, if needed.
Add butter and Olive oil to large skillet and melt over medium-high heat. Add a little garlic. Add mushrooms and cook, stirring occasionally until nicely browned. Remove from pan and set aside.
Add remaining garlic, once golden,add onion, green chillies... after 2-3 minutes,
Add green and red bell pepper to the pan and saute until starting to soften, about 3 minutes.
Add Italian seasoning and Cajun seasoning and cook for an additional 30 seconds or until fragrant.
Add chicken broth or white wine to skillet, making sure to scrape up any browned bits from the bottom. Let liquid reduce by half, about three minutes.
Stir in tomato sauce..a pinch of sugar
Add cream and heat to almost bubbling, then reduce heat to low.
Return the mushroom to the sauce. Let sauce simmer for 5 minutes.
Add cooked pasta to the pan, as well as the parsley, and freshly grated Parmesan.
Toss in the chopped olives. Toss to combine. Season to taste with salt and pepper before serving.

And now look at the hungry faces staring at you with pleading eyes, grab a big spoon, fill up bowls with this deliciousness....and serve up!!!
Watch the faces light up....
Didn't I tell you "Food is Love made Edible"
A Special jumbled heap of love,
S :)

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