This recipe has been a much-awaited one ever since I posted a photo of Spaghetti in Cajun sauce on Instagram. I am finally getting around to typing it up as it took me a while to perfect this parmesan-free, vegetarian white sauce. For those wondering, we do not use Parmesan for religious reasons. Parmesan contains a beef by-product called rennet which is an enzyme found in the stomachs of calves. It is used to curdle some cheeses, such as Parmesan.
Anyhow, this sauce is so good even without the Parmesan. It is super creamy, rich, and full of flavour due to the Cajun spices used. You might want to adjust accordingly if you need a milder sauce, especially for kids. It is also important to keep in mind, not all brands of Cajun seasoning tastes the same or provides the same level of heat. My absolute favourite brand, when I don’t have time to make my own, is Splendour Garden (a Canadian company) organic Cajun seasoning.
Cajun White Sauce RECIPE
- 4 Tbsp. salted butter
- 3-4 tsp. Cajun seasoning spice mix
- a bunch of green onions, roughly chopped
- 6 cloves of garlic, minced
- 1.5 cups of heavy cream
- 1 cup of milk
- 1/2 cup of shredded, good quality Mozzarella cheese
- a handful of basil, chopped
- a bunch of spinach, roughly chopped
- black pepper to taste
- salt to taste
- In a large sauce pan, melt the butter on medium heat. Toss in the garlic, green onions, and Cajun spices and cook stirring often until the green onions are wilted.
- Add the milk, cream, and salt and let the mixture come to a boil and thicken. Stir often to prevent burning at the bottom.
- Once the sauce coats the back of your spoon, turn off the heat. Add the cheese slowly until it has melted into the sauce.
- Add the spinach, basil, and black pepper.
- Toss with your favourite pasta while hot, and enjoy!
- Makes enough for a box worth of pasta.
- Do not continue cooking or cook after the cheese has been added. The sauce will turn gritty.