Creamy Cajun Pasta with Roasted Peppers (Printable)

Rich Cajun-spiced pasta with roasted peppers and creamy sauce. Quick, satisfying, and full of flavor.

# 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

# Step-by-Step:

01 - Bring a large pot of salted water to a boil. Add pasta and cook 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 chopped onion and sauté for 3 minutes until softened.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add Cajun seasoning and smoked paprika to the skillet. Cook for 30 seconds, stirring constantly to release the flavors.
05 - Add roasted bell pepper slices and sauté for 2 minutes.
06 - Pour in heavy cream and vegetable broth, stirring well to combine. Simmer for 3 to 4 minutes until the sauce begins to thicken.
07 - Stir in Parmesan cheese, salt, and black pepper until smooth. If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
08 - Add cooked pasta to the skillet and toss until evenly coated with sauce. Heat gently for 1 to 2 minutes.
09 - Transfer to serving plates immediately. Garnish with fresh parsley and additional grated Parmesan cheese.

# Expert Suggestions:

01 -
  • The roasted bell peppers add a natural sweetness that cools down the Cajun heat without killing it.
  • It comes together in under 45 minutes but tastes like you've been slow-cooking all day.
  • You can dial the spice up or down depending on who's at the table.
  • Leftovers actually taste better the next day once the flavors settle in.
02 -
  • Don't skip reserving the pasta water; it's the secret to a sauce that clings instead of slides off.
  • Roast your own bell peppers under the broiler or over a gas flame for the best flavor; jarred ones work in a pinch but lack that charred sweetness.
  • Add the Parmesan off the heat or on very low heat so it melts smoothly without clumping or turning grainy.
03 -
  • Taste your Cajun seasoning before adding it; some blends are much saltier or spicier than others, and you can always add more but never take it back.
  • Use a large skillet so the pasta has room to toss without clumping; a crowded pan makes for uneven coating.
  • Finish with a tiny pinch of sugar if your peppers aren't sweet enough; it balances the heat without making the dish taste sugary.
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