Pin This festive Mardi Gras pasta brings the vibrant celebration straight to your dinner table with beautiful layers of purple, gold, and green vegetables tossed in a creamy sauce. The colorful presentation transforms a simple pasta dish into something truly special that captures the spirit of carnival season.
I first created this dish when hosting friends for a Mardi Gras gathering. Everyone was so impressed by the colorful presentation that it has become our annual tradition. Even my vegetable-reluctant nephew cleaned his plate!
Ingredients
- Fettuccine pasta: forms the perfect canvas for showcasing the vibrant colors
- Purple cabbage: adds beautiful color and a slight crunch that holds up well in the dish
- Red onion: brings subtle sweetness and enhances the purple layer
- Yellow bell pepper: provides sunny color and natural sweetness to the gold layer
- Corn kernels: add pops of sweetness and texture throughout the dish
- Broccoli florets: create the perfect green element with excellent texture
- Fresh spinach: wilts beautifully into the sauce adding nutrition and color
- Heavy cream: creates the luxurious base for the sauce
- Parmesan cheese: adds savory depth and helps thicken the sauce
- Cajun seasoning: brings authentic New Orleans flavor to the dish
- Fresh parsley: brightens the finished dish with color and freshness
Instructions
- Cook the pasta:
- Bring a large pot of generously salted water to a rolling boil. Add the fettuccine and cook according to package directions until perfectly al dente. Reserve about half a cup of the starchy pasta water before draining. This water contains valuable starch that can help your sauce cling to the pasta later.
- Prepare the purple layer:
- Heat a tablespoon of olive oil in a large skillet over medium heat until shimmering. Add the thinly sliced purple cabbage and red onion to the hot pan. Sauté for 3 to 4 minutes, stirring occasionally to ensure even cooking. You want the vegetables to soften slightly while maintaining their vibrant color and some texture. Transfer to a clean bowl and set aside.
- Create the gold layer:
- Return the same skillet to medium heat and add another tablespoon of olive oil. Once hot, add the yellow bell pepper strips and corn kernels. Sauté for 3 to 4 minutes until the peppers soften slightly and the corn develops golden edges. The natural sugars in both vegetables will begin to caramelize, creating deeper flavor. Transfer to a separate bowl.
- Finish with the green layer:
- Add the final tablespoon of olive oil to the skillet. Add the broccoli florets first, as they need slightly longer cooking time. Sauté for about 2 minutes until bright green but still crisp. Add the fresh spinach leaves and cook just until wilted, about 1 minute more. The spinach will dramatically reduce in volume. Transfer to a third bowl.
- Make the creamy sauce:
- Using the same flavor-infused skillet, add the minced garlic and sauté for just 30 seconds until fragrant but not browned. Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese and Cajun seasoning if using. Season with salt and pepper to taste. Allow the sauce to simmer for 3 to 4 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon.
- Combine pasta and sauce:
- Add the drained fettuccine directly to the skillet with the sauce. Using tongs, gently toss the pasta until every strand is thoroughly coated with the creamy sauce. If the sauce seems too thick, add a splash of the reserved pasta water to achieve your desired consistency. The starchy water will help the sauce cling to the pasta beautifully.
- Assemble the colorful presentation:
- Divide the creamy pasta among serving plates, creating a neutral base. Arrange sections of the purple, gold, and green vegetable mixtures on top of the pasta to create distinct color blocks reminiscent of Mardi Gras. The vegetables should be placed in sections rather than mixed together to maintain the striking visual effect. Finish with a sprinkle of fresh parsley and serve with lemon wedges on the side.
Pin The Cajun seasoning is truly the secret ingredient that elevates this dish from simply pretty to absolutely delicious. I keep a homemade blend in my pantry that my Louisiana grandmother taught me to make. Just a half teaspoon transforms the cream sauce into something special with layers of flavor that complement the vegetables perfectly.
Storage and Reheating
This pasta dish keeps remarkably well in an airtight container in the refrigerator for up to 3 days. The colors maintain their vibrancy, though the purple cabbage may slightly tint the cream sauce. When reheating, add a splash of milk or cream to revitalize the sauce, as it tends to thicken when chilled. Warm gently over medium-low heat, stirring frequently to prevent the cream from separating. This makes excellent planned leftovers for lunch the next day.
Perfect Protein Additions
While delicious as a vegetarian dish, this pasta welcomes protein additions that complement the Mardi Gras theme. Blackened shrimp is particularly fitting, seasoned with Cajun spices and quickly sautéed until just pink. Sliced andouille sausage adds authentic New Orleans flavor with its smoky, spicy profile. For poultry lovers, strips of blackened chicken breast work beautifully. Simply cook your protein of choice separately and arrange it atop the pasta alongside the colorful vegetables.
Make It Dairy-Free
This creamy pasta can easily become dairy-free without sacrificing richness. Replace heavy cream with full-fat coconut milk or your favorite plant-based cooking cream. Nutritional yeast provides a cheesy flavor in place of Parmesan, while a tablespoon of tapioca starch helps thicken the sauce. The vegetables and colorful presentation remain the star of the show, and many guests won't even notice the substitution.
Seasonal Adaptations
Spring version features asparagus, yellow squash, and purple cauliflower for seasonal freshness. Summer adaptation uses eggplant, yellow tomatoes, and zucchini from the garden. Fall variation incorporates purple potatoes, butternut squash, and Brussels sprouts for heartier appeal.
Pin For the most vibrant presentation, cook each vegetable group separately to maintain distinct colors and prevent purple cabbage from tinting everything. A splash of lemon juice helps maintain the bright green color of the broccoli and spinach. When serving, arrange the vegetables in distinct sections rather than mixing them throughout for the most dramatic Mardi Gras effect that will impress your guests.
Recipe Q&A
- → What vegetables create the Mardi Gras colors?
Purple cabbage and red onion form the purple layer, yellow bell pepper and corn provide the gold, while broccoli and spinach make up the green layer.
- → Can I use a different type of pasta?
Yes, linguine or gluten-free pasta work well in place of fettuccine if desired.
- → How can I make this vegan?
Substitute the cream and Parmesan with plant-based alternatives for a fully vegan version.
- → Is this dish spicy?
It includes optional Cajun seasoning for a mild kick. Adjust or omit based on your spice preference.
- → What protein can I add?
Cooked shrimp or sliced sausage make flavorful protein additions for a non-vegetarian option.
- → Can I prepare this ahead of time?
The vegetables and sauce can be prepped in advance. Assemble with freshly cooked pasta for best results.