Creamy Cajun Pasta with Peppers (Printable)

A flavorful Cajun-spiced pasta with roasted bell peppers, creamy sauce, and smoked paprika. Vegetarian and ready in just 40 minutes.

# What You Need:

→ Pasta

01 - 12 oz penne or fettuccine

→ 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 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 3/4 cup plus 2 tablespoons heavy cream
11 - 1/4 cup vegetable broth
12 - 1/2 cup freshly grated Parmesan cheese

→ Garnish

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

# Directions:

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

# Expert Suggestions:

01 -
  • The roasted peppers add a sweet char that mellows the heat just enough to keep you coming back for more.
  • It comes together in under 40 minutes, which means you can make it on a weeknight without feeling like you're performing a culinary marathon.
  • The creaminess clings to every piece of pasta like a warm hug, and the Parmesan adds just the right salty finish.
02 -
  • Don't skip reserving the pasta water, it's the secret to a sauce that clings instead of clumps, and it saves you when things get too thick.
  • Roast your peppers until the skins are fully blistered and charred, then steam them in a covered bowl for 10 minutes so the skins peel off like magic.
  • Add the Cajun seasoning before the liquids so the spices toast and release their oils, otherwise they just float on top and taste flat.
03 -
  • Taste your Cajun seasoning before you add it, some blends are way spicier than others, and you can always add more but you can't take it back.
  • Grate your Parmesan fresh from a block, the pre-grated kind has anti-caking agents that make the sauce gritty instead of silky.
  • If you want more heat, add a pinch of cayenne or a few dashes of hot sauce at the end, let people adjust their own spice level at the table.
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