A rich Cajun-spiced pasta dish with roasted peppers, heavy cream, and Parmesan. Perfectly balanced heat and creaminess.
# 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, to serve
# How-To Steps:
01 - Bring a large pot of salted water to boil. Add pasta and cook according to package directions until al dente. Drain and reserve ½ cup of pasta cooking water.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3 minutes until softened.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add Cajun seasoning and smoked paprika to the skillet. Cook for 30 seconds, stirring constantly to release the flavors.
05 - Add the roasted bell pepper slices and sauté for 2 minutes.
06 - Pour in the heavy cream and vegetable broth, stirring well to combine. Simmer for 3 to 4 minutes until the sauce begins to thicken.
07 - Stir in the Parmesan cheese, salt, and black pepper until smooth. Add reserved pasta water as needed if the sauce becomes too thick.
08 - Add the cooked pasta to the skillet and toss until evenly coated. Heat gently for 1 to 2 minutes.
09 - Transfer to serving plates and garnish with fresh parsley and additional Parmesan cheese. Serve immediately.
