Creamy Cajun Pasta with Bell Peppers (Printable Version)

A rich, creamy pasta dish with Cajun spices, roasted bell peppers, and smoked paprika. Comfort food that's ready in just 40 minutes.

# What You’ll Need:

→ Pasta

01 - 12 oz penne or fettuccine pasta

→ Vegetables

02 - 2 large red bell peppers, roasted, peeled, and sliced
03 - 1 small yellow onion, finely chopped
04 - 2 cloves garlic, minced

→ Sauce

05 - 2 tablespoons olive oil
06 - 1 tablespoon Cajun seasoning
07 - 1 teaspoon smoked paprika
08 - ½ teaspoon salt
09 - ¼ teaspoon black pepper
10 - ¾ cup plus 2 tablespoons heavy cream
11 - ¼ cup vegetable broth
12 - ½ cup freshly grated Parmesan cheese

→ Garnish

13 - 2 tablespoons fresh parsley, chopped
14 - Extra grated Parmesan cheese, to serve

# Step-by-Step Guide:

01 - Cook pasta in a large pot of salted boiling water according to package instructions until al dente. Drain, reserving ½ cup of pasta water.
02 - Heat olive oil in a large skillet over medium heat. Add onion and sauté for 3 minutes until softened.
03 - Add minced garlic and cook for 1 minute until fragrant. Stir in Cajun seasoning and smoked paprika; cook for 30 seconds to release the spices.
04 - Add roasted bell peppers to the skillet and sauté for 2 minutes.
05 - Pour in the heavy cream and vegetable broth, stirring to combine. Simmer for 3 to 4 minutes until slightly thickened.
06 - Stir in Parmesan cheese, salt, and black pepper until smooth. Add reserved pasta water as needed if the sauce is too thick.
07 - Toss cooked pasta with the sauce until well coated. Heat gently for 1 to 2 minutes. Serve immediately, garnished with parsley and extra Parmesan.

# Expert Tips:

01 -
  • The roasted bell peppers add a natural sweetness that balances the heat without making it bland.
  • You can have a restaurant-quality creamy pasta on the table in under forty minutes with ingredients you probably already have.
  • It's endlessly adaptable, whether you want it vegetarian, loaded with shrimp, or tossed with grilled chicken.
  • The sauce clings to every piece of pasta so you get flavor in every single bite.
02 -
  • Reserve that pasta water before you drain, because once it's gone, it's gone, and you'll need it if your sauce gets too thick or needs help clinging to the noodles.
  • Don't let the garlic cook longer than a minute or it will burn and turn the whole sauce bitter.
  • Use freshly grated Parmesan instead of the pre-shredded stuff, which has anti-caking agents that make the sauce grainy instead of smooth.
  • Taste your Cajun seasoning before you add extra salt, because some blends are already loaded with it.
03 -
  • Use a large skillet so the pasta has room to toss without spilling, and everything heats evenly without crowding.
  • If your sauce breaks or looks oily, whisk in a tablespoon of pasta water off the heat and it will come back together like magic.
  • For a lighter version, swap half the cream for more vegetable broth and add an extra tablespoon of Parmesan to keep it rich.
  • Grate your Parmesan right before you add it so it melts smoothly and doesn't clump.
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