Cajun Spaghetti
Servings: 6
Calories: 49kcal
Ingredients
- 1 tablespoon avocado oil
- 3 bell peppers diced
- 2 ribs celery diced
- 1 jalapeno diced
- 1 onion diced
- 3 cloves garlic minced
- 1 28 oz can crushed tomatoes
- 2 tablespoon Cajun seasoning
- 1 teaspoon dried thyme
- ¼ teaspoon cayenne pepper
- salt to taste
- 12 oz brown rice spaghetti optional, for serving
Instructions
- Heat avocado oil in a large pot over medium-high. Add the peppers, celery, onion and garlic and cook, stirring every couple of minutes until nearly softened (about 10 minutes).
- Stir in the seasonings and crushed tomatoes.
- Reduce to medium heat, cover and allow to simmer for 30 minutes, stirring every 3-5 minutes.
- Meanwhile, prepare pasta or another side for serving.
- Serve. Taste and add additional salt if needed.
Notes
Leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Rewarm on the stove over medium heat for 5-10 minutes or in the microwave until heated through, adding a splash of water if needed.
*Nutrition calculation does not include pasta or optional protein.
Nutrition
Calories: 49kcal | Carbohydrates: 7g | Protein: 1g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 2340mg | Potassium: 203mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1990IU | Vitamin C: 81mg | Calcium: 21mg | Iron: 1mg
