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Cajun Veggie Pasta

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  • Level: Easy
  • Total: 35 min
  • Active: 30 min
  • Yield: 4 to 6 servings
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1 pound fettuccine

3 tablespoons olive oil 

3 tablespoons salted butter 

1 large green bell pepper, sliced 

1 large red bell pepper, sliced 

1 pound white mushrooms, quartered 

3 cloves garlic, minced 

4 teaspoons Cajun seasoning 

2 zucchinis, quartered and sliced 

2 1/2 cups low-sodium vegetable broth 

1 cup heavy cream 

4 Roma tomatoes, diced 

8 scallions, chopped 

Kosher salt and freshly ground black pepper

Chopped fresh parsley, for garnish 


  1. Bring a pot of salted water to a boil. Add the pasta and cook until al dente. Drain the pasta and set aside.
  2. Meanwhile, heat 2 tablespoon each olive oil and butter in a large cast iron skillet over high heat. Add the green and red bell peppers and mushrooms and sprinkle over the garlic and 2 teaspoons Cajun seasoning. Let the peppers and mushrooms sit a few seconds, so they start to blacken on the bottom, then cook, stirring gently, about 1 minute.
  3. Add the remaining tablespoon of olive oil and butter. Throw in the zucchini, and another 2 teaspoons of Cajun seasoning and cook, stirring, for an additional 1 to 2 minutes.
  4. Reduce the heat to medium-high. Pour in the broth and bring to a boil. Cook for 5 minutes, scraping the bottom of the pan. Reduce heat to medium-low, pour in the heavy cream followed by the tomatoes and cook, stirring constantly, until thickened, 3 minutes. The sauce should be spicy.
  5. Add the cooked pasta, scallions to the sauce and toss to coat. Season to taste with salt and pepper. Sprinkle over chopped parsley and serve.