Now, friends, I’ve got to be honest. This should have been a Crock-Pot Monday recipe, written up yesterday, but the evening got away from me (I was sucked into a new book I’m reading for book club) and no blog post was written. Well, never fear: I enjoyed Part 2 of this week’s Cajun spaghetti tonight while LeeLee was at a meeting! So I’m not too far behind the times, after all.
I intentionally selected this meal for a day when I was off of work (in honor of Martin Luther King Jr. Day yesterday, you see) so I could monitor its progress in the slow cooker. The recipe calls for it to be in for only about four hours on Low, and I’ve been a little tentative to let it cook for double that while I’m at work without putting it through its paces first. I needn’t have worried, though – it cooked like a champ! I think it could certainly do well on Low for the entire workday. The creamy sauce didn’t scald and the chik’n and vegetarian chorizo I used were perfectly intact – I think they’d all do perfectly well with a longer cooking time.
And perhaps that would help the pasta cook a little faster, too. The recipe I used stated that the spaghetti would take only about 20-25 minutes to cook, but I found we needed more like 30-35 minutes instead. No matter – the end result was glorious! The cream sauce was so rich, so filling; the vegetables and proteins blended together to make a wonderful pairing indeed. And the spaghetti was as tender as it would’ve been straight off the stovetop!
Furthermore, this recipe makes enough to feed a small army. After eating our fill last night, we had two takeout containers’ worth of leftovers today – more than enough for my dinner tonight while LeeLee was out! We’ve probably got two more meals left of these goodies by my estimation, which means we won’t have to tussle over who gets the final bite. Marital bliss reigns for another day!
:)