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Creamy Cajun Spaghetti with Tuscan Kale

Prep Time 20 mins
Cook Time 20 mins
Servings 4


  • 1/2 Box thin spaghetti (about 8 oz)
  • 1.5 cups tuscan kale also known as Lacinato Kale, chopped into ribbons (middle stem/rib removed)
  • 1 tsp tomato paste
  • 1 cup sliced bell peppers
  • 1 tbsp minced garlic
  • 2 tsp cajun seasoning
  • 1/4 tsp smoked paprika
  • 2 tsp old bay seasoning
  • 1.5 cups heavy cream
  • 1/4 tsp chili flakes
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp butter
  • 1 tbsp oil
  • 1/3 cup parmesan cheese, grated (plus more for garnish)
  • 2 tbsp fresh parsley, finely chopped


  • Boil the pasta according to package directions, preferable until al dente as it will continue to cook in the sauce. Drain the pasta and set aside.
  • In a large wide skillet heat the oil and butter on medium heat. Once it is hot, add the sliced peppers and saute until slightly soft.
  • Add the minced garlic, and saute for just a few minutes until fragrant but not brown. Reduce the heat.
  • Next, add the old bay, cajun seasoning, salt, black pepper, paprkina, chili flakes and tomato paste and continue to stir on low heat for 2-3 minutes. Add the kale and stir for a few more minutes.
  • Now add the heavy cream, stir so the spices are all incorporated evenly in a sauce. Bring the sauce to a slow simmer. Once it is at a slow simmer, add the pasta, turn off the heat and on top of the pasta add the parmesan cheese. Use tongs to mix everything thoroughly. Let sit for 1-2 minutes and sauce will thicken. Garnish with fresh parsley, additional parmesan and serve hot!