Creamy Cajun Pasta (Printable View)

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

# Ingredient List:

→ 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

# How to Make:

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 chopped 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, 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 slightly thickened.
07 - Stir in Parmesan cheese, salt, and black pepper, mixing until smooth. Add reserved pasta water as needed if the sauce is too thick.
08 - Toss cooked pasta with the sauce until well coated. Heat gently for 1 to 2 minutes.
09 - Serve immediately, garnished with fresh parsley and extra Parmesan cheese.

# Expert Tips:

01 -
  • The smoky paprika and Cajun spice build warmth without overwhelming, so even spice-shy eaters come back for seconds.
  • It comes together in under an hour with everyday ingredients, no special shopping trip required.
  • The roasted bell peppers add a natural sweetness that makes the whole dish feel restaurant-fancy.
  • Leftovers reheat beautifully and somehow taste even better the next day when the flavors have mingled overnight.
02 -
  • Don't skip reserving the pasta water—it's the only thing that can thin your sauce without breaking the creaminess, and plain water just won't do the same job.
  • Toast your spices in the hot oil before adding any liquid; this thirty-second step transforms them from dusty powder into fragrant flavor that permeates the whole dish.
  • Roast your own bell peppers instead of using jarred ones if you have ten extra minutes; the flavor difference is night and day, and your kitchen will smell amazing.
  • Add the Parmesan off the heat or on very low heat so it melts smoothly instead of clumping into grainy bits.
03 -
  • Grate your Parmesan fresh from a block using the small holes of a box grater; it melts seamlessly and tastes sharper and nuttier than the pre-grated stuff.
  • If your sauce breaks or looks grainy, whisk in a tablespoon of pasta water off the heat and it'll come back together like magic.
  • Roast extra bell peppers and keep them in the fridge; they're perfect for sandwiches, salads, and last-minute pasta upgrades throughout the week.
  • Taste your Cajun seasoning straight from the jar before you add it—some brands are heavily salted, and you may need to cut back on the additional salt in the recipe.
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