Creamy Cajun Pasta with Roasted Peppers (Printer View)

Rich and flavorful pasta dish with creamy Cajun sauce, roasted bell peppers, and smoked paprika. Balanced heat and creaminess 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 - 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 for serving

# Method Steps:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain and reserve 1/2 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, cooking for 30 seconds to release the spices.
04 - Add roasted bell pepper slices to the skillet and sauté for 2 minutes, stirring occasionally.
05 - Pour in heavy cream and vegetable broth, stirring to combine. Simmer for 3 to 4 minutes until the sauce thickens slightly.
06 - Stir in Parmesan cheese, salt, and black pepper until smooth. If the sauce is too thick, add reserved pasta water 2 tablespoons at a time to reach desired consistency.
07 - Add the cooked pasta to the sauce and toss until well coated. Heat gently for 1 to 2 minutes, stirring occasionally.
08 - Transfer to serving plates immediately. Garnish with fresh parsley and additional grated Parmesan cheese.

# Expert Advice:

01 -
  • The roasted bell peppers add a natural sweetness that tames the Cajun heat without washing it out.
  • It comes together in under an hour, but tastes like you simmered it all afternoon.
  • You can keep it vegetarian or toss in shrimp or chicken without changing a single other thing.
  • The sauce clings to every piece of pasta instead of pooling at the bottom of the bowl.
02 -
  • Don't skip roasting the bell peppers, raw ones taste grassy and won't give you that sweet, smoky depth.
  • Add the Parmesan off the heat or it can clump instead of melting smoothly into the sauce.
  • Always reserve pasta water before draining, it's the easiest way to fix a sauce that's too thick.
03 -
  • Toast the Cajun seasoning in the dry skillet for a few seconds before adding the onion to intensify the flavor even more.
  • Use freshly grated Parmesan from a block, the pre-shredded kind has anti-caking agents that make the sauce gritty.
  • Taste the sauce before adding salt, Cajun seasoning and Parmesan are already salty and you don't want to overdo it.
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