Creamy Jambalaya Pasta

Creamy Jambalaya Pasta
  • 1/2 pound whole wheat farfalle (bow-tie) pasta
  • 1/2 pound smoked sausage, cut into bite-size pieces
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1/2 cup white wine
  • 1/4 cup tomato sauce
  • 1 1/2 teaspoons Cajun seasoning
  • 1 1/2 teaspoons smoked paprika
  • 1/2 teaspoon ground black pepper
  • 1 cup Greek yogurt
  • 1 1/2 teaspoons chopped fresh parsley
  • 1/4 cup grated Parmesan cheese, or to taste


  1. Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, 12 to 14 minutes; drain.
  2. Cook and stir sausage, onion powder, and garlic powder together in a large skillet over medium heat until sausage is heated through, 5 to 7 minutes. Add white wine and cook until wine hot, about 2 minutes.
  3. Stir tomato sauce, Cajun seasoning, paprika, and black pepper into sausage mixture until evenly coated; stir in yogurt. Cook sausage mixture until almost bubbling; reduce heat to low and cook until mixture is thickened, about 5 minutes more.
  4. Mix pasta, parsley, and Parmesan cheese into sausage mixture.

05/15/2018
Creamy Jambalaya Pasta, recipe PT15M PT1H 5 455 calories

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