Creamy Cajun Pasta with Bell Peppers (Printable Version)

Rich Cajun-spiced pasta with creamy sauce, roasted bell peppers, and smoked paprika. Balanced heat and comfort in every bite.

# Ingredient List:

→ 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

# Step-by-Step Instructions:

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 - 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.
04 - Stir in Cajun seasoning and smoked paprika; cook for 30 seconds to release their flavors.
05 - Add roasted bell pepper slices and sauté for 2 minutes.
06 - Pour in heavy cream and vegetable broth, stirring to combine. Simmer for 3 to 4 minutes until slightly thickened.
07 - Stir in Parmesan cheese, salt, and black pepper until smooth. If the sauce is too thick, add reserved pasta water as needed.
08 - Toss cooked pasta with the sauce until well coated. Heat gently for 1 to 2 minutes.
09 - Serve immediately, garnished with fresh parsley and extra grated Parmesan cheese.

# Expert Advice:

01 -
  • It delivers restaurant-quality flavor with pantry staples and minimal effort.
  • The creamy sauce clings to every twist of pasta without feeling heavy or greasy.
  • You can dial the heat up or down depending on your mood or who you're feeding.
  • It comes together in under 40 minutes, making it perfect for weeknight dinners.
02 -
  • Don't skip reserving the pasta water, its starch helps the sauce cling and adjust thickness without diluting flavor.
  • Toast your spices briefly in the hot oil, it makes them fragrant and prevents that raw, dusty taste.
  • Roast your own bell peppers if you have time, the smoky char adds layers you won't get from jarred versions.
  • Use freshly grated Parmesan, pre-shredded cheese contains anti-caking agents that can make your sauce grainy.
03 -
  • Cook your pasta one minute less than the package says, it will finish cooking in the sauce and absorb more flavor.
  • If the sauce looks broken or oily, whisk in a tablespoon of cold butter off the heat to bring it back together.
  • For a richer dish, swap half the vegetable broth for white wine and let it reduce before adding the cream.
  • Taste the sauce before adding salt, Cajun seasoning and Parmesan both bring their own saltiness.
Go Back