I’ve become quite the foodie lately. So I hope you all don’t mind me taking a break from style posts every once in a while to share my favorite foodie finds. I simply just can’t help myself! (And neither can my stomach)!
Today, I’m sharing an absolutely delicious (and EASY) recipe for Creamy Cajun Zucchini Noodle Pasta with H-E-B. The best part about it, the Veggie Noodle Co. zucchini noodles are pre-sliced saving you tons of time. Oh and the recipe involves quite a bit of cheese. So, what’s not to love!? Head on down for all the details!
I’m all about a good dose of cheesy creamy goodness & tomatoes atop my pasta. To make myself “feel” healthier, I recently started opting for veggie noodles as opposed to your traditional pasta noodles. (There was no way I was going to substitute the cream & cheese, y’all!) The taste and texture of Veggie Noodle Co’s zucchini spirals are totally different than your traditional noodles, but while you’re eating the dish you kind of forget for a second that you’re eating vegetables instead of actual pasta. For those of you with kiddos, zucchini noodles are a great way to get in that extra veggie come dinner time!
Okay…. now for the recipe!
Ingredients
- 1 box of Veggie Noodle Co. Zucchini Spirals
- 1 box of cherry tomatoes. (I opted for both yellow & red for a pop of color!)
- olive oil
- 4 garlic cloves - minced
- 1 cup of heavy cream
- 1 cup of grated parmesan cheese
- 3 tablespoons of butter
- Salt & Pepper
- 1-2 teaspoons Cajun Season (I use Tony Chacheres Seasoning Creole)
- 3 fresh springs of thyme
- A handful of chopped basil
Instructions
- Slice the cherry tomatoes lengthwise. Drizzle with olive oil. Roast on 350 for half an hour.
- Melt butter in saucepan on low heat. Throw in the minced garlic. Cook for about 2-3 minutes. Next, pour in the heavy cream and 3/4 a cup of parmesan cheese. Toss in thyme, basil, cajun season and salt & pepper.
- Simmer for about 6 minutes.
- Pour over zucchini spirals and serve!
- (Optional) for cooked zucchini spirals, toss noodles in olive oil in a skillet over medium heat for about 3-4 minutes.
You can find these tasty noodles in carrot, zucchini, sweet potato and even beet spirals at H-E-B! What makes them so easy is the fact that you can both eat them cold & raw or heat them up for 3-4 minutes in the skillet to cook throughout. Plus, they taste great topped with my favorite creamy cajun pasta sauce!
In other news, I’m still on baby watch over here! I have a few posts already pre-written/scheduled to go live. So if you see something pop up and think what on earth is she doing blogging from the hospital, please know that in actuality … I’m soaking in ALL the cuddles with my little one. 🙂
Hope you have a great Wednesday, and my apologies if this post has you hungrier than usual! 😉 And as always, thanks for stopping by the blog!
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xo, alice
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photos by Lauren Rathbun Photography
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*Thanks to H-E-B for sponsoring this blog post. As always, all opinions are my own. Thanks to you for supporting the brands that make Lone Star Looking Glass possible.*
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& thanks to On Point Custom Homes for the fabulous shooting location! Such a dreamy kitchen yall!