Creamy Cajun Pasta with Roasted Peppers (Printable)

Rich Cajun-spiced creamy pasta with roasted bell peppers, smoked paprika, and Parmesan. A comforting main dish ready in 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 - 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 Guide:

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

# Expert Tips:

01 -
  • It comes together in under 40 minutes but tastes like you spent the whole afternoon cooking.
  • The roasted peppers add a sweet, smoky layer that balances the heat beautifully.
  • You can easily make it heartier by tossing in chicken or shrimp without changing the method.
  • Leftovers reheat surprisingly well and taste even richer the next day.
02 -
  • Don't skip reserving the pasta water, it's the secret to a sauce that clings instead of clumps.
  • Roast your own bell peppers if you have time, the flavor is sweeter and smokier than anything from a jar.
  • Add the Parmesan off the heat or on very low heat to prevent it from turning grainy or oily.
03 -
  • If your Cajun seasoning is store-bought, check the label for salt content and adjust accordingly.
  • Roast your peppers directly over a gas flame or under the broiler until the skin blisters and blackens, then steam them in a covered bowl for easy peeling.
  • For a lighter version, use half-and-half instead of heavy cream and cut back slightly on the cheese.
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