Creamy Cajun Pasta (Printable)

Rich and flavorful pasta with creamy Cajun-spiced sauce, smoked paprika, and sweet roasted bell peppers. Comforting and satisfying.

# 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 - 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

# Steps:

01 - Cook pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and reserve ½ 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 to the skillet and cook for 1 minute until fragrant.
04 - Stir in Cajun seasoning and smoked paprika, cooking for 30 seconds to release the flavors.
05 - Add roasted bell peppers to the skillet and sauté for 2 minutes.
06 - Pour in heavy cream and vegetable broth, stirring to combine. Simmer for 3 to 4 minutes until the sauce thickens slightly.
07 - Stir in grated Parmesan cheese, salt, and black pepper until smooth. Add reserved pasta water if the sauce is too thick.
08 - Toss cooked pasta with the sauce until thoroughly coated. Heat gently for 1 to 2 minutes.
09 - Divide pasta among serving bowls and garnish with fresh parsley and extra grated Parmesan cheese. Serve immediately.

# Expert Tips:

01 -
  • The sauce clings to every piece of pasta like it was designed for it, creamy but never greasy.
  • You can dial the spice up or down without losing that deep smoky backbone.
  • It tastes like you spent an hour cooking when you really just danced around the kitchen for twenty minutes.
  • Leftovers actually get better overnight once the flavors settle in together.
02 -
  • Dont skip reserving pasta water, its the only thing that can save a sauce thats gone too thick without making it watery.
  • Let the spices cook in the oil before adding liquid, otherwise they taste raw and gritty instead of warm and toasted.
  • Use freshly grated Parmesan or the sauce will clump and separate, pre-shredded cheese has coatings that prevent smooth melting.
03 -
  • Roast your own bell peppers by charring them under the broiler until blackened, then steam in a covered bowl for ten minutes before peeling, the flavor is incomparable.
  • If the sauce breaks or looks grainy, pull it off the heat and whisk in a tablespoon of cold cream to bring it back together.
  • Taste before serving and adjust the salt, Cajun seasoning varies wildly in sodium so you might need more or less depending on the brand.
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