Creamy Cajun Pasta with Bell Peppers (Print-Friendly)

Rich and spiced pasta dish with creamy Cajun sauce, roasted peppers, and aromatic seasonings. Ready in 40 minutes.

# What You'll Need:

→ Pasta

01 - 12 oz penne or fettuccine

→ 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, to serve

# How To Make It:

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 onion and sauté for 3 minutes until soft.
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 flavors.
05 - Add roasted bell peppers and sauté for 2 minutes.
06 - Pour in the 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. Mix until smooth. If the sauce is too thick, add reserved pasta water as needed.
08 - Toss the cooked pasta with the sauce until well coated. Heat gently for 1 to 2 minutes.
09 - Serve immediately, garnished with parsley and extra Parmesan.

# Expert Advice:

01 -
  • The Cajun spice blooms in the cream without overwhelming it, giving you warmth that lingers but never burns.
  • Roasted bell peppers add a natural sweetness that balances the heat and makes every bite feel complete.
  • It comes together in under 45 minutes, which means you can serve something impressive on a weeknight without the stress.
  • You can keep it vegetarian or toss in chicken or shrimp without changing a thing about the sauce.
02 -
  • If you skip reserving pasta water, you might end up with a sauce that's too thick and no way to fix it without diluting the flavor.
  • Roasting the bell peppers yourself instead of using jarred ones changes the entire character of the dish - the smokiness and sweetness are incomparable.
  • Add the garlic after the onion has softened; if you put it in too early, it burns and turns the whole base bitter.
  • Freshly grated Parmesan melts into the sauce smoothly, while pre-shredded cheese can make it grainy and separated.
03 -
  • Taste your Cajun seasoning before adding it - some blends are much saltier or spicier than others, and you can always add more but you can't take it back.
  • Let the sauce simmer just until it thickens slightly; if you cook it too long, the cream can separate and turn grainy.
  • Toss the pasta with the sauce off the heat for the first few seconds to prevent the cheese from clumping at the bottom of the pan.
  • A squeeze of lemon juice at the very end brightens the whole dish and cuts through the richness in a way that feels surprising and right.
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