Creamy Cajun Pasta with Bell Peppers (Printer-friendly)

Rich and flavorful pasta with creamy Cajun-spiced sauce, roasted bell peppers, and smoked paprika. Balanced heat and comfort in one dish.

# 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

# How-To Steps:

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 - While pasta cooks, 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.
04 - Stir in Cajun seasoning and smoked paprika; cook for 30 seconds to release flavors.
05 - Add roasted bell peppers and sauté for 2 minutes.
06 - Pour in cream and vegetable broth, stirring to combine. Simmer for 3 to 4 minutes until slightly thickened.
07 - Stir in Parmesan cheese, salt, and black pepper. Mix until smooth. If sauce is too thick, add reserved pasta water as needed.
08 - Toss cooked pasta with sauce until well coated. Heat gently for 1 to 2 minutes.
09 - Serve immediately, garnished with fresh parsley and extra Parmesan cheese.

# Expert Tips:

01 -
  • The smoky sweetness of roasted peppers cuts through the richness in a way that feels balanced, not heavy.
  • It tastes like you spent hours in the kitchen, but you'll be eating in under 40 minutes.
  • The Cajun spice gives just enough kick to keep things interesting without overwhelming the creaminess.
  • It's flexible enough to stay vegetarian or welcome shrimp and chicken without changing the soul of the dish.
02 -
  • Don't skip reserving the pasta water, it's the only thing that can save a sauce that's too thick without making it taste watered down.
  • If you add the Parmesan while the heat is too high, it can seize up and turn grainy instead of melting smoothly.
  • Roasting your own peppers takes an extra 10 minutes but the smoky flavor is worth every second, jarred ones won't give you the same depth.
  • Taste the sauce before you add all the salt, because Parmesan and Cajun seasoning both bring their own saltiness to the party.
03 -
  • Roast your peppers under the broiler until the skins blister and char, then steam them in a covered bowl for 10 minutes so the skins peel off effortlessly.
  • Use freshly grated Parmesan from a block instead of pre-shredded, it melts into the sauce without any weird clumping or waxy aftertaste.
  • If you like your Cajun flavor bold, toast the seasoning in the oil for a full minute before adding anything else, it deepens the flavor in a way that feels more complex.
  • Toss the pasta with the sauce off the heat for a minute before serving, it gives everything time to marry and the flavors become more cohesive.
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