Creamy Cajun Pasta with Bell Peppers (Print Version)

A rich, spiced pasta dish with creamy Cajun sauce, roasted peppers, and Parmesan. Simple enough for weeknight dinners.

# 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, to serve

# How-To Steps:

01 - Bring a large pot of salted water to boil. Add pasta and cook 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 to the skillet and cook for 1 minute until fragrant.
04 - Stir in Cajun seasoning and smoked paprika, cooking for 30 seconds to release flavors.
05 - Add roasted bell pepper slices to the skillet and sauté for 2 minutes.
06 - Pour in heavy cream and vegetable broth, stirring to combine. Simmer for 3 to 4 minutes until sauce slightly thickens.
07 - Stir in Parmesan cheese, salt, and black pepper until smooth. Add reserved pasta water if sauce appears too thick.
08 - Toss cooked pasta with the sauce until fully coated. Heat gently for 1 to 2 minutes.
09 - Transfer to serving dishes and garnish with fresh parsley and additional Parmesan cheese.

# Expert Suggestions:

01 -
  • It delivers restaurant level creaminess and spice without requiring fancy techniques or hard to find ingredients.
  • The roasted bell peppers add a natural sweetness that balances the heat in a way jarred versions never could.
  • You can have it on the table in under an hour, making it perfect for weeknights when you want comfort without the wait.
  • It works beautifully as a vegetarian main but welcomes shrimp or chicken without losing its soul.
02 -
  • Roast your bell peppers until the skins blister and char, then steam them in a covered bowl for ten minutes so the skins peel off easily without tearing the flesh.
  • Don't skip reserving pasta water; its starch helps the sauce cling to every piece of pasta instead of pooling at the bottom of the bowl.
  • Add the Cajun seasoning to hot oil, not cold, or it will taste dusty instead of toasted and aromatic.
03 -
  • Grate your own Parmesan instead of using pre-shredded; the anti-caking agents in bagged cheese prevent it from melting smoothly into the sauce.
  • Taste your Cajun seasoning before adding it all at once, as some blends are much spicier than others and you can always add more but can't take it back.
  • Use a skillet large enough to toss the pasta comfortably; cramming everything into a small pan makes it hard to coat the noodles evenly.
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