Creamy Vegetarian Cajun Pasta
Indulge in the bold flavors of this Creamy Vegetarian Cajun Pasta, a comforting and vibrant dish that's as easy to prepare as it is satisfying. Perfectly cooked penne pasta is tossed in a rich, velvety Cajun cream sauce infused with smoky spices, garlic, and a touch of parmesan cheese for extra depth. The medley of sautéed red and yellow bell peppers, zucchini, and tender baby spinach adds a fresh burst of color and texture, making every bite irresistibly delicious. This quick and flavorful pasta recipe comes together in just 35 minutes, making it the ideal weeknight dinner for vegetarians and spice lovers alike. Garnished with fresh parsley for a bright finish, this dish can be customized with a dash of red pepper flakes for those craving extra heat. Whether you're hosting guests or enjoying a cozy meal at home, this creamy Cajun pasta is guaranteed to impress.
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Recipe Information
Ingredients
- 12 oz penne pasta (or pasta of choice)
- 2 tbsp olive oil
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 medium zucchini, sliced into half-moons
- 2 cups baby spinach
- 3 cloves garlic, minced
- 2 tbsp Cajun seasoning
- 1.5 cups heavy cream
- 0.5 cups vegetable broth
- 0.5 cups parmesan cheese, grated
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 tsp red pepper flakes (optional for extra heat)
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Reserve 1/2 cup of the pasta water, drain the pasta, and set aside.
In a large skillet, heat the olive oil over medium heat. Add the red and yellow bell peppers and zucchini to the skillet. Sauté the vegetables for 4-5 minutes or until they begin to soften.
Add the minced garlic to the skillet and sauté for another 1 minute until fragrant.
Sprinkle the Cajun seasoning over the sautéed vegetables and stir to coat evenly.
Reduce the heat to medium-low. Pour in the heavy cream and vegetable broth, stirring to combine. Allow the sauce to simmer gently for 3-4 minutes.
Stir in the grated parmesan cheese, salt, and black pepper. Continue to stir until the cheese is fully melted and the sauce thickens slightly. Add red pepper flakes if desired, for extra heat.
Add the baby spinach to the skillet and cook for 1-2 minutes until wilted.
Toss the cooked pasta into the skillet, mixing to coat it thoroughly with the sauce and vegetables. If the sauce is too thick, add a splash of the reserved pasta water until it reaches the desired consistency.
Taste and adjust seasoning, adding more salt or Cajun seasoning if needed.
Serve the pasta hot, garnished with freshly chopped parsley and additional parmesan cheese, if desired.
Nutrition Facts
Calories |
2344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.9 g | 213% | |
| Saturated Fat | 85.5 g | 428% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 6310 mg | 274% | |
| Total Carbohydrate | 142.9 g | 52% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 18.0 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 608 mg | 47% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1348 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
