Creamy Cajun Pasta with Roasted Peppers (Printer-friendly)

Rich and flavorful pasta with creamy Cajun-spiced sauce, smoked paprika, and roasted bell peppers. Serves 4 in just 40 minutes.

# What You Need:

→ Pasta

01 - 12 oz penne or fettuccine

→ 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 Make It:

01 - Cook pasta in a large pot of salted boiling water according to package directions until al dente. Drain, reserving ½ cup of pasta water.
02 - 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. Stir in Cajun seasoning and smoked paprika; cook for 30 seconds to release the flavors.
04 - Add roasted bell peppers 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, mixing until smooth. Add reserved pasta water as needed if the sauce is too thick.
07 - Toss the cooked pasta with the sauce until well coated. Heat gently for 1 to 2 minutes.
08 - Transfer to serving plates and garnish with fresh parsley and additional Parmesan cheese. Serve immediately.

# Cooking Tips:

01 -
  • The roasted peppers add a natural sweetness that tames the Cajun heat without losing any boldness.
  • It comes together in under an hour, yet tastes like you spent the afternoon stirring a pot on the stove.
  • The sauce clings to every piece of pasta, delivering flavor in every single bite.
  • You can keep it vegetarian or toss in shrimp or chicken without changing a thing about the technique.
02 -
  • Roast your bell peppers until the skins are fully blackened and blistered, then steam them in a covered bowl for ten minutes so the skins peel off effortlessly.
  • Dont let the garlic burn when you add it to the pan, or it will turn bitter and ruin the whole sauce.
  • Always reserve some pasta water before draining, it contains starch that helps the sauce cling instead of sliding off.
  • Taste the sauce before adding all the salt, because Parmesan and Cajun seasoning are already pretty salty on their own.
03 -
  • Use freshly grated Parmesan instead of pre grated, it melts smoother and tastes infinitely better.
  • If you like more heat, add a pinch of cayenne or red pepper flakes along with the Cajun seasoning.
  • Toss the pasta with the sauce over low heat for a minute or two so the noodles absorb some of the flavor instead of just wearing it on the outside.
  • Taste as you go, especially after adding the cheese, so you can adjust the seasoning before it hits the table.
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