Creamy Cajun Pasta (Print Version)

A rich and flavorful pasta dish with creamy Cajun-spiced sauce, smoked paprika, and roasted bell peppers. 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 It:

01 - In a large pot of salted boiling water, cook pasta 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.
03 - Add minced garlic and cook for 1 minute until fragrant.
04 - Stir in Cajun seasoning and smoked paprika, cooking for 30 seconds to release their flavors.
05 - Add roasted bell pepper slices and sauté for 2 minutes.
06 - Pour in cream and vegetable broth, stirring to combine. Simmer for 3 to 4 minutes until the sauce slightly thickens.
07 - Stir in Parmesan cheese, salt, and black pepper until the sauce is smooth. Add reserved pasta water if the sauce is too thick.
08 - Toss cooked pasta with the sauce until thoroughly coated. Heat gently for 1 to 2 minutes.
09 - Divide among serving bowls and garnish with fresh parsley and additional Parmesan cheese. Serve immediately.

# Additional Tips::

01 -
  • The roasted bell peppers add a natural sweetness that tames the spice without making it bland.
  • It tastes like restaurant quality but uses mostly pantry staples and takes less than an hour.
  • The sauce clings to every piece of pasta, so each bite is creamy, smoky, and satisfying.
  • You can easily make it vegetarian or add chicken or shrimp without changing the core flavor.
02 -
  • Don't skip reserving the pasta water, I forgot once and the sauce was too thick to coat the noodles properly.
  • Roasting the bell peppers yourself makes a huge difference compared to jarred ones, the flavor is sweeter and the texture is softer.
  • Bloom the spices in the oil for at least thirty seconds or they'll taste raw and harsh instead of warm and toasty.
  • Add the Parmesan off the heat or on very low heat so it melts smoothly without clumping or separating.
03 -
  • Toast your Cajun seasoning in the dry skillet for a few seconds before adding oil, it deepens the flavor even more.
  • Use freshly grated Parmesan instead of pre-grated, it melts smoother and tastes sharper.
  • Toss the pasta in the sauce over low heat for an extra minute so it absorbs the flavors instead of just sitting in them.
  • If you like extra heat, add a pinch of cayenne or a few dashes of hot sauce right before serving.
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