Creamy Cajun Pasta with Bell Peppers (Printable)

Rich pasta with creamy Cajun sauce, roasted bell peppers, and smoked paprika. A flavorful, comforting dish 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 - 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

# How To Make:

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 - 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 the Cajun seasoning and smoked paprika, cooking for 30 seconds to release and develop the flavors.
04 - Add roasted bell peppers to the skillet and sauté for 2 minutes, stirring occasionally.
05 - Pour in the heavy cream and vegetable broth, stirring to combine thoroughly. Simmer for 3 to 4 minutes until the sauce slightly thickens.
06 - Stir in Parmesan cheese, salt, and black pepper, mixing until the sauce is smooth. If too thick, add reserved pasta water a little at a time to reach desired consistency.
07 - Add the cooked pasta to the sauce and toss until well coated. Heat gently for 1 to 2 minutes, stirring occasionally.
08 - Divide pasta among serving bowls and garnish with fresh parsley and extra grated Parmesan cheese. Serve immediately.

# Top Suggestions:

01 -
  • The roasted peppers add a natural sweetness that keeps the spice from burning out your taste buds.
  • It comes together faster than ordering delivery and tastes like you simmered it all day.
  • The creaminess clings to every twist of pasta without feeling heavy or greasy.
  • You can dial the heat up or down without losing any of the deep smoky flavor.
02 -
  • Don't skip reserving the pasta water, it has starch that helps the sauce cling instead of pooling at the bottom of the bowl.
  • Roast your own bell peppers if you have time, the flavor is smokier and more complex than anything from a jar.
  • Taste the sauce before adding salt because Parmesan and Cajun seasoning are already salty on their own.
  • If your skillet isn't big enough to toss the pasta, pour the sauce over the drained pasta in the pot instead.
03 -
  • Use a skillet with high sides so you have room to toss the pasta without flinging sauce everywhere.
  • Grate your Parmesan fresh from a block, the pre grated kind has anti caking agents that can make your sauce gritty.
  • If you love heat, add a pinch of cayenne or a few dashes of your favorite hot sauce right before serving.
  • Pair this with garlic bread or a simple arugula salad dressed with lemon and olive oil to cut through the richness.
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