Creamy Cajun Pasta with Bell Peppers (Print)

Rich pasta dish with creamy Cajun-spiced sauce, roasted peppers, and smoked paprika. Ready in 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 - 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 for serving

# Directions:

01 - Cook pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and reserve 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 their 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 3-4 minutes until slightly thickened.
06 - Stir in Parmesan cheese, salt, and black pepper until smooth. Add reserved pasta water if needed to reach desired consistency.
07 - Toss cooked pasta with the sauce until evenly coated. Heat gently for 1-2 minutes. Serve immediately garnished with fresh parsley and extra Parmesan.

# Expert Advice:

01 -
  • It delivers bold flavor without complicated techniques or hard to find ingredients.
  • The sauce clings to every twist of pasta, creating creamy, smoky bites that feel restaurant quality.
  • You can have it on the table in under an hour, even on a busy weeknight.
  • It's easily adaptable—add protein, dial the heat up or down, or swap in what you have on hand.
02 -
  • Always reserve pasta water before draining—it's the best way to loosen a sauce that thickens too much without diluting the flavor.
  • Don't add the Parmesan while the heat is too high or it can seize and turn grainy instead of melting smoothly.
  • Taste the sauce before adding extra salt; Cajun seasoning and Parmesan are already salty, and it's easy to overdo it.
03 -
  • Use freshly grated Parmesan from a block—it melts into the sauce without clumping and tastes miles better than pre shredded.
  • If you want deeper flavor, roast your own bell peppers over an open flame or under the broiler until the skins blister and char.
  • Let the pasta finish cooking in the sauce for a minute or two—it absorbs flavor and helps the sauce cling better.
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