Creamy Cajun Pasta with Bell Peppers (Printable)

Rich Cajun-spiced pasta with roasted bell peppers in a creamy sauce. Easy, satisfying, and ready in just 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 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 3/4 cup plus 2 tablespoons heavy cream
11 - 1/4 cup vegetable broth
12 - 1/2 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 and reserve 1/2 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. 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 heavy cream and vegetable broth, stirring to combine. Simmer for 3 to 4 minutes until slightly thickened.
05 - Stir in grated Parmesan cheese, salt, and black pepper until smooth. Add reserved pasta water as needed if sauce becomes too thick.
06 - Toss cooked pasta with sauce until evenly coated. Heat gently for 1 to 2 minutes. Serve immediately, garnished with fresh parsley and additional Parmesan cheese.

# Expert Tips:

01 -
  • The roasted peppers add a sweet depth that balances the spice in a way fresh ones never could.
  • It comes together in under an hour but tastes like you simmered it all afternoon.
  • You can dial the heat up or down without losing any of the creamy richness.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Always reserve some pasta water before draining; it's the easiest way to rescue a sauce that's gone too thick without watering down the flavor.
  • Roast your own peppers if you have time; the charred skin and smoky flesh make a world of difference over jarred ones.
  • Add the Parmesan off the heat or on very low heat to prevent it from clumping or turning grainy.
  • Taste your Cajun seasoning before you add it; some blends are fiery, others are mild, and you can always add more but can't take it back.
03 -
  • Use freshly grated Parmesan instead of the pre-shredded kind; it melts smoother and tastes sharper, making the sauce creamier.
  • If you like extra heat, add a pinch of cayenne or a few dashes of hot sauce at the end instead of increasing the Cajun seasoning, which can make it too salty.
  • Don't skip the step of blooming the spices in the oil; it unlocks their full flavor and prevents them from tasting raw or dusty.
  • For a lighter version, substitute half the heavy cream with whole milk or half-and-half, though the sauce won't be quite as luscious.
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