Creamy Cajun Pasta with Bell Peppers (Printable)

Rich Cajun-spiced pasta with roasted peppers and cream sauce. Balanced heat and comfort in under 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

# Steps:

01 - Cook pasta in a large pot of salted boiling water according to package instructions until al dente. Drain, reserving 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. Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in Cajun seasoning and smoked paprika, cooking for 30 seconds to release the flavors.
04 - Add roasted bell pepper slices and sauté for 2 minutes to combine with spices.
05 - Pour in heavy cream and vegetable broth, stirring to combine. Simmer for 3 to 4 minutes until slightly thickened.
06 - Stir in Parmesan cheese, salt, and black pepper until smooth. Add reserved pasta water as needed if sauce is too thick.
07 - Toss cooked pasta with sauce until well coated. Heat gently for 1 to 2 minutes.
08 - Serve immediately, garnished with fresh parsley and extra Parmesan cheese.

# Chef’s Tips:

01 -
  • The Cajun seasoning blooms in the oil and coats every strand of pasta with smoky, bold flavor that lingers just right.
  • Roasted bell peppers add natural sweetness that balances the heat without needing sugar or extra ingredients.
  • It comes together in under 45 minutes using mostly pantry staples and one skillet.
  • The creamy sauce clings to the pasta in a way that feels indulgent but doesn't weigh you down.
02 -
  • The Cajun seasoning can vary wildly in heat depending on the brand, so taste it first and adjust the amount if you're sensitive to spice.
  • Don't skip reserving the pasta water; it contains starch that helps the sauce cling to the noodles in a way that plain water never will.
  • Roasting the bell peppers yourself makes a massive difference; if you're short on time, use jarred roasted peppers but rinse and pat them dry first.
  • Add the Parmesan off the heat or on very low heat to prevent it from clumping or turning greasy.
03 -
  • Toast the Cajun seasoning and smoked paprika in the oil for 30 seconds before adding anything else; it deepens the flavor in a way that stirring it in later never quite achieves.
  • Use freshly grated Parmesan from a block, not the shelf-stable kind; the difference in texture and flavor is impossible to ignore.
  • If the sauce breaks or looks oily, whisk in a tablespoon of pasta water off the heat and it will come back together almost instantly.
  • Taste the sauce before adding the pasta and adjust the salt, pepper, and spice levels while you still can; once it's tossed, it's harder to fix.
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