Creamy Cajun Pasta with Bell Peppers (Printable)

Rich and flavorful pasta with creamy Cajun-spiced sauce, smoked paprika, and roasted bell peppers. Comforting, satisfying, and 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 for serving

# 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 - Heat olive oil in a large skillet over medium heat. Add onion and sauté for 3 minutes until soft.
03 - Add minced garlic and cook for 1 minute until fragrant. Stir in Cajun seasoning and smoked paprika, cooking for 30 seconds to release flavors.
04 - Add roasted bell peppers and sauté for 2 minutes. Pour in cream and vegetable broth, stirring to combine. Simmer for 3 to 4 minutes until slightly thickened.
05 - Stir in Parmesan cheese, salt, and black pepper. Mix until smooth. If sauce is too thick, add reserved pasta water as needed.
06 - Toss cooked pasta with sauce until well coated. Heat gently for 1 to 2 minutes.
07 - Transfer to serving dishes and garnish immediately with fresh parsley and extra Parmesan cheese.

# Expert Hints:

01 -
  • The sauce clings to every piece of pasta like it was meant to be there, no pool of liquid left behind.
  • You can dial the spice up or down without losing that deep, smoky flavor that makes Cajun food so magnetic.
  • It comes together faster than ordering takeout, and tastes like you spent all afternoon in the kitchen.
  • Roasted bell peppers add a natural sweetness that balances the heat in a way raw vegetables never could.
02 -
  • Don't skip reserving the pasta water, it has starch that helps the sauce cling instead of sliding off.
  • Roast the bell peppers until the skins blacken and blister, then steam them in a covered bowl so the skins peel off easily.
  • Add the Parmesan off the heat or on very low heat to prevent it from turning grainy and breaking the sauce.
03 -
  • Taste your Cajun seasoning first, some blends are saltier or spicier than others, and you can always add more but you can't take it back.
  • Use a skillet large enough to toss the pasta comfortably, it makes coating everything so much easier and prevents the sauce from splattering everywhere.
  • Grate your own Parmesan instead of buying pre-grated, it melts smoother and tastes fresher, like the difference between night and day.
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