Creamy Cajun Pasta with Bell Peppers (Printable)

Rich and flavorful pasta with creamy Cajun-spiced sauce, smoked paprika, and sweet roasted bell peppers for a comforting meal.

# What You 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

# How to Make:

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 - 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 and activate flavors.
05 - Add roasted bell peppers and sauté for 2 minutes to incorporate.
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. Add reserved pasta water if sauce is too thick.
08 - Toss cooked pasta with sauce until well coated. Heat gently for 1 to 2 minutes.
09 - Serve immediately, garnished with fresh parsley and additional Parmesan cheese.

# Expert Tips:

01 -
  • The smoky paprika and roasted peppers create layers of flavor that taste like you spent hours in the kitchen.
  • It comes together in under 45 minutes, perfect for nights when you want comfort without the wait.
  • The creamy sauce clings to every piece of pasta, delivering richness in every bite.
  • You can easily adapt it with protein or keep it simple and vegetarian.
02 -
  • Don't skip reserving the pasta water, its starch helps the sauce cling and prevents it from breaking.
  • Bloom the spices in the oil before adding liquids or they'll taste raw and muddy instead of vibrant.
  • Use freshly grated Parmesan, the pre-shredded kind has anti-caking agents that make the sauce grainy.
  • Simmer the sauce gently, high heat will cause the cream to separate and lose its silky texture.
03 -
  • Roast your own bell peppers over an open flame or under the broiler for deeper, smokier flavor than jarred versions.
  • Add a squeeze of lemon juice at the end to brighten the sauce and cut through the richness.
  • Use a mix of Parmesan and a bit of cream cheese for an even creamier, tangier sauce.
  • Toss the pasta with a drizzle of olive oil after draining to prevent sticking while you finish the sauce.
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