Cajun Pasta With Veggies

Name: Cajun Pasta With Veggies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Cuisine: Cajun
Ingredients: Kosher salt, to taste; 1 lb. fettuccine; 3 tbsp. olive oil; 3 tbsp. salted butter; 2 large bell peppers (red and green), diced; 3 garlic cloves, minced; 4 1/2 tsp. Cajun seasoning, plus more to taste; 4 Roma tomatoes, diced; 1 lb. white mushrooms, halved or quartered if large; 2 c. low-sodium vegetable broth; 1/2 c. white wine; 1 c. heavy cream; Black pepper, to taste; 8 scallions, chopped

Recipe GLPRe3d7f230132af1

Cajun

Main Course

40 min

435 cal

Servings: 6

Stovetop

A vibrant one-pot pasta featuring fettuccine tossed with sautéed bell peppers, mushrooms, tomatoes, and aromatic garlic in a creamy Cajun-spiced broth. The combination of white wine and heavy cream creates a rich sauce that coats every strand of pasta, while fresh scallions add a bright finish to this comforting main course.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

Ingredients

Kosher salt, to taste

1 lb. fettuccine

3 tbsp. olive oil

3 tbsp. salted butter

2 large bell peppers (red and green), diced

3 garlic cloves, minced

4 1/2 tsp. Cajun seasoning, plus more to taste

4 Roma tomatoes, diced

1 lb. white mushrooms, halved or quartered if large

2 c. low-sodium vegetable broth

1/2 c. white wine

1 c. heavy cream

Black pepper, to taste

8 scallions, chopped

Directions

Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
While the pasta cooks, heat the olive oil and butter in a large skillet over medium-high heat. Once the butter is melted, add the diced bell peppers and cook for 5-6 minutes, stirring occasionally, until softened.
Add the minced garlic to the skillet and cook for 1 minute, stirring constantly, until fragrant.
Stir in the Cajun seasoning, coating the vegetables evenly. Toast for about 30 seconds to bloom the spices.
Add the diced Roma tomatoes and halved mushrooms to the skillet. Cook for 4-5 minutes, stirring occasionally, until the mushrooms begin to release their moisture and the tomatoes start to soften.
Pour in the white wine and vegetable broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook for 5 minutes to allow the flavors to meld.
Reduce the heat to low and stir in the heavy cream. Combine until smooth and creamy. Season with additional Cajun seasoning and black pepper to taste.
Add the cooked fettuccine to the skillet and toss gently with the sauce, adding reserved pasta water as needed to achieve desired consistency. Simmer for 2-3 minutes until the pasta is well coated.
Divide among serving bowls and garnish generously with chopped scallions. Serve immediately.

Comments

Grocery List Plus Editorial Staff4.5

This is a weeknight-friendly one-pot dish that checks every box for Charlotte families: all ingredients are stocked at any Harris Teeter, Food Lion, Walmart, or ALDI, and there are no special stops required. The cost per serving lands around $2.00–$2.50, driven by the butter and heavy cream, but pasta dishes at that price point are solid. The 40-minute timer is honest—there's genuinely 10 minutes of knife work for the vegetables and aromatics—and the final dish reheats well in a skillet, making it forgiving for lunch leftovers. One small caveat: white wine and heavy cream make this richer than a workaday meal, so it reads more as company food than quick weeknight; if you're feeding a crowd on a budget, it delivers, but it's not your fastest, cheapest option.