Cajun Broccoli Pasta

Apparently I’m in the mood for pasta this week because this is the second dish I’ve made! It’s just so easy to pack for lunches, and its absolutely delicious. I will say, this dish tasted better fresh. Reheated it just didn’t quite have the same creaminess it did when it was freshly made, but nonetheless still so good. It has a unique flavor profile with the greek yogurt and cajun seasoning. I would only use a full fat greek yogurt for this recipe to make sure you get the creaminess you are looking for and to avoid separation. I tried this Stonyfield grass fed greek yogurt for the first time, and wow! So creamy and delicious. I do not work with them, and it is on the pricier side for yogurt, but if you want to switch it up I did really enjoy it in this recipe!

Ingredients -

1 head of steamed broccoli

3 tbsp. unsalted butter

2 cloves minced garlic

1 cup Greek yogurt

1.5 tbsp. cajun seasoning

Salt & Pepper

3/4 cup fresh shaved parmesan

1 box Banza Rotini pasta

Instructions -

Steam broccoli according to your own liking. I steamed mine over the stove top for about 5 minutes. Set aside for later use. Prepare pasta according to instructions on box, drain and set aside.

In a medium sauce pan, melt the butter over medium heat. Once it is melted add some salt and pepper and the minced garlic. Let the garlic simmer for 1-2 minutes until it is fragrant. Add in the Greek yogurt and cajun seasoning and mix well. Let it simmer for a couple of minutes to let the flavors blend together. Add in the cheese and mix well. Mix in the broccoli until it is well coated with the sauce, and then mix in the pasta as well. Serve fresh with shaved parmesan and cracked pepper - enjoy!