Creamy Cajun Pasta with Bell Peppers (Printable)

Rich Cajun-spiced pasta with roasted bell peppers and creamy sauce. A comforting, satisfying main dish ready in 40 minutes.

# 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, to serve

# Directions:

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 - While pasta cooks, 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. Stir in Cajun seasoning and smoked paprika; cook for 30 seconds to release flavors.
04 - Add roasted bell pepper slices and sauté for 2 minutes until heated through.
05 - Pour in heavy cream and vegetable broth, stirring to combine. Simmer for 3 to 4 minutes until slightly thickened.
06 - Stir in grated Parmesan cheese, salt, and black pepper until smooth. If sauce is too thick, add reserved pasta water gradually as needed.
07 - Toss cooked pasta with the Cajun sauce until evenly coated. Heat gently for 1 to 2 minutes.
08 - Serve immediately while hot, garnished with fresh chopped parsley and additional grated Parmesan cheese.

# Expert tips:

01 -
  • It delivers restaurant-level flavor with pantry staples and one skillet.
  • The roasted peppers add a natural sweetness that tames the spice without dulling it.
  • You can have it on the table in under an hour, even on a weeknight.
  • It works as a vegetarian main or becomes heartier with chicken or shrimp.
02 -
  • Reserve pasta water before you drain; I forgot once and had to thin the sauce with broth, which worked but wasn't the same.
  • Roast your own peppers if you have time because the flavor is sweeter and smokier than anything from a jar.
  • Taste your Cajun seasoning first because some blends are aggressively salty or spicy, and you can always add more but can't take it back.
03 -
  • Use a large skillet so the pasta has room to toss without clumping, and the sauce coats evenly instead of pooling at the bottom.
  • Grate your own Parmesan because the pre-shredded stuff has anti-caking agents that make the sauce grainy instead of smooth.
  • If you like it spicier, add a pinch of cayenne or red pepper flakes when you toast the Cajun seasoning.
Go back