Creamy Cajun Pasta with Bell Peppers (Printable)

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

# 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

# Directions:

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

# Expert Tips:

01 -
  • The roasted bell peppers add a natural sweetness that cuts through the richness of the cream in the most unexpected way.
  • Everything comes together in under 45 minutes, which means you can start cooking when you're already hungry and still eat at a reasonable hour.
  • The smoked paprika gives it that deep, almost campfire warmth without any actual heat.
  • It tastes like something you'd order at a restaurant but costs a fraction of the price and dirties only two pans.
02 -
  • Don't skip reserving the pasta water, I learned this the hard way when my sauce seized up and I had nothing to bring it back to life.
  • Roast your bell peppers until the skins are fully blackened and blistered, then steam them in a covered bowl for ten minutes so the skins peel off like magic.
  • Add the Cajun seasoning after the onions soften, if you add it to cold oil it can taste raw and harsh instead of warm and aromatic.
  • Taste the sauce before adding all the salt, Cajun seasoning and Parmesan both bring their own saltiness and it's easy to overdo it.
03 -
  • Use freshly grated Parmesan instead of the pre-shredded kind, it melts smoother and doesn't have that weird chalky coating.
  • If you like more heat, add a pinch of cayenne or a few dashes of hot sauce directly into the sauce and taste as you go.
  • Let the pasta finish cooking in the sauce for a minute or two, it absorbs the flavors and the starches help bind everything together beautifully.
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