Creole Spaghetti with Cooked Shrimp

Creole Spaghetti

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.


16 oz whole wheat spaghettiOrganic, whole wheat pasta with 56g whole grains per serving. Rich in fiber.
1 cup diced onion
1 cup diced celery
1 cup diced carrot
1 cup diced green bell pepper
2 tsp minced garlic
1 sugar
1 tsp light olive oil


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.

Vegetables for Creole Spaghetti

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.

Sauteed Spaghetti Vegetables

To this mixture, you’ll want to add 1 tsp of sugar and 1 tsp italian seasoning.

Creole Spaghetti Seasonings

Continue stirring the mixture over medium heat until most of the moisture has evaporated and what you have left is a dry, chunky mass.

Creole Spaghetti Vegetables

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.

Creole Spaghetti