Creamy Cajun Pasta with Roasted Peppers (Printer-friendly)

A rich, flavorful pasta dish with creamy Cajun sauce, roasted peppers, and smoked paprika. Comfort food made simple.

# 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 for serving

# Steps:

01 - Cook pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and reserve 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 Cajun seasoning and smoked paprika; cook for 30 seconds to release the flavors and aromas.
04 - Add roasted bell peppers and sauté for 2 minutes. Pour in heavy cream and vegetable broth, stirring to combine. Simmer for 3 to 4 minutes until the sauce slightly thickens.
05 - Stir in Parmesan cheese, salt, and black pepper until the sauce is smooth. If too thick, add reserved pasta water in small amounts until desired consistency is reached.
06 - Toss the cooked pasta with the sauce until evenly coated. Heat gently for 1 to 2 minutes. Serve immediately garnished with fresh parsley and extra Parmesan cheese.

# Top Tips:

01 -
  • The roasted bell peppers add a natural sweetness that balances the heat without making the dish feel heavy.
  • It comes together in under an hour but tastes like you spent the whole afternoon cooking.
  • You can dial the spice up or down depending on your mood or who you're feeding.
  • It reheats beautifully the next day, which is rare for creamy pasta dishes.
02 -
  • Reserve that pasta water before you drain; I forgot once and had to thin the sauce with plain water, which diluted the flavor and made me regret it instantly.
  • Roast your own bell peppers instead of using jarred; the difference in sweetness and texture is so noticeable that it's worth the extra ten minutes.
  • Don't add the Parmesan while the heat is too high or it can seize up and turn grainy instead of melting smoothly into the cream.
03 -
  • Taste your Cajun seasoning before adding it to the pan; some blends are much saltier or spicier than others, and you can always add more but you can't take it back.
  • Use a wide skillet instead of a narrow pot so the sauce reduces evenly and the pasta has room to toss without clumping.
  • Grate the Parmesan just before adding it to the sauce; freshly grated melts smoother and tastes sharper than the pre-shredded stuff.
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