Creamy Cajun Pasta (Print View)

Rich, spiced pasta dish with roasted bell peppers in creamy Cajun sauce. Satisfying comfort food ready in 40 minutes.

# Components:

→ 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 - 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.
03 - Add minced garlic and cook for 1 minute until fragrant. Stir in Cajun seasoning and smoked paprika; cook for 30 seconds to release flavors.
04 - Add roasted bell peppers to the skillet and sauté for 2 minutes.
05 - Pour in 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 if sauce is too thick.
07 - Toss cooked pasta with sauce until well coated. Heat gently for 1 to 2 minutes.
08 - Serve immediately, garnished with fresh parsley and extra grated Parmesan cheese.

# Expert Advice:

01 -
  • The sauce clings to every twist of pasta like it was meant to be there, rich and bold without feeling heavy.
  • Roasting the peppers adds a quiet sweetness that balances the Cajun kick in a way jarred peppers never could.
  • It comes together faster than ordering takeout, and tastes like you spent all afternoon in the kitchen.
  • You can make it vegetarian or toss in shrimp or chicken without changing a single other thing.
02 -
  • Reserve that pasta water before you drain; it is liquid gold for loosening a sauce that has gotten too thick.
  • Roast your own peppers instead of using jarred ones, the flavor difference is huge and worth the extra ten minutes.
  • Do not skip toasting the spices in the oil; that step wakes up the flavors and makes the sauce taste layered instead of flat.
  • Taste the sauce before adding all the salt, Parmesan is salty on its own and you do not want to overdo it.
03 -
  • Use freshly grated Parmesan instead of the pre-grated stuff, it melts smoother and tastes so much better.
  • If you want more heat, add a pinch of cayenne or a few dashes of hot sauce at the end.
  • Let the pasta finish cooking in the sauce for a minute so it soaks up all that creamy, spiced goodness.
  • Pair this with a crisp Sauvignon Blanc or a light Pinot Noir, the acidity cuts through the richness perfectly.
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