Creamy Cajun Pasta (Printable Version)

Rich Cajun-spiced pasta with roasted bell peppers, heavy cream, and Parmesan. A comforting, easy weeknight dish.

# What You 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 for serving

# Steps:

01 - Cook pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and reserve ½ cup of pasta water for sauce adjustment.
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, cooking for 30 seconds to release flavors.
04 - Add roasted bell pepper slices to the skillet and sauté for 2 minutes, stirring gently.
05 - Pour heavy cream and vegetable broth into the skillet, stirring to combine. Simmer for 3 to 4 minutes until the sauce begins to thicken.
06 - Stir in grated Parmesan cheese, salt, and black pepper until the sauce is smooth. Add reserved pasta water if the sauce becomes too thick.
07 - Add cooked pasta to the skillet and toss until thoroughly coated with sauce. Heat gently for 1 to 2 minutes.
08 - Transfer to serving bowls immediately. Garnish with fresh parsley and additional grated Parmesan cheese.

# Expert Advice:

01 -
  • The roasted bell peppers add a natural sweetness that balances the spice without making it overly mild.
  • It comes together in under 45 minutes but feels like a restaurant dish you'd order on a date night.
  • You can adjust the heat level easily, making it perfect for both spice lovers and cautious eaters at the same table.
02 -
  • Don't skip reserving the pasta water, it's the only thing that can rescue a sauce that's too thick without diluting the flavor.
  • Add the Parmesan off the heat or on very low heat, otherwise it can seize up and turn grainy instead of creamy.
  • Roast your bell peppers under the broiler until the skins blister and blacken, then steam them in a covered bowl for 10 minutes so the skins peel off easily.
03 -
  • Toast your Cajun seasoning in the oil for 30 seconds before adding liquids, it wakes up the spices and makes the whole dish more aromatic.
  • Use freshly grated Parmesan instead of the pre-shredded kind, it melts smoother and tastes sharper.
  • If you like extra heat, add a pinch of cayenne or a few dashes of hot sauce right before serving.
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