Creole Spaghetti




I love tossing hot pasta with a touch of olive oil and spinach or arugula. A quick minute or two on the stove is all it takes to wilt the greens, adding a fresh taste to go with whatever sauce you have in mind. It even works with pesto.

In this case, the Creole sauce is chunky and spicy. It’s added to  sausage, onions, peppers, mushrooms, tomatoes, garlic, cumin, and smoked paprika. The bread and butter jalapenos are quite zippy, more than we expected! A couple of tablespoons in this were reminiscent of a terrific spicy spaghetti dish we’ve devoured at Nine Mile in Asheville.  The sweet Apple Sage sausages from Field Roast were well-browned to add texture and a very subtle sweetness. For acidity, a bit of white wine and lemon juice were added, along with fresh basil.

Another impromptu meal that bears repeating.

By the way, don’t forget that the Cookbook Challenge is featuring Vegan Sandwiches Save the Day! starting October 14. See the rules here, and cook along! We are so excited to be part of it. And if you are ahead of the curve and have already cooked a bunch from it, please leave us a review on Amazon! Thanks in advance.


Be Sociable, Share!


  1. Posted October 9, 2012 at 6:21 pm | Permalink

    Nine Mile! That dish looks good. I have gotten hooked on those Field Roast sausages and need to try making my own.

  2. Posted October 10, 2012 at 2:27 pm | Permalink

    We keep the sausages in the freezer for special occasions, but man, they are so good. I love the Mexican one in a spicy tofu scramble, too.

Post a Comment

Your email is never shared. Required fields are marked *