Creole Spaghetti or Spaghetti a La Creole is a versatile pasta dish that can be served on a busy weeknight. It’s vegan-friendly but can also be upgraded with shredded chicken, frozen meatballs, or in my case thawed salad shrimp. Read more about the recipe’s origins here.
Ingredients
Directions
Prepare your vegetables by chopping them into a similar dice. Get a large pot of water (at least 4-6 cups) started on medium high. Add 1 tablespoon of salt and bring to a boil.
In a large saute pan over medium heat, add 1 teaspoon of light cooking oil. Add all your vegetables and saute until fragrant and the onions are slightly translucent. When your vegetables are tender, add the entire can of tomato paste and stir into your vegetables.
To this mixture, you’ll want to add 1 tsp of sugar and 1 tsp italian seasoning.
Continue stirring the mixture over medium heat until most of the moisture has evaporated and what you have left is a dry, chunky mass.
Meanwhile in your pot of boiling water, add your spaghetti and cook until al dente. Feel free to turn down the heat on your veggies if you feel like they’re at their peak.
Once your noodles are ready, scoop them into your saute pan with your veggies, but be sure to reserve a bit of the pasta water. You’ll need this to loosen up the paste a little so it will coat the spaghetti noodles. Continue cooking the noodles to your desired doneness. Season with salt and pepper to taste.
