Cajun Cream Cheese Alfredo Bowties With Roasted Red Pepper Swirl

Get ready to experience a pasta dish that’s anything but ordinary! Our Cajun Cream Cheese Alfredo Bowties with Roasted Red Pepper Swirl are a delightful fusion of creamy indulgence, smoky spice, and vibrant color. This recipe takes the classic Alfredo sauce and elevates it with a kick of Cajun seasoning and the sweetness of roasted red peppers. The result? A truly unforgettable meal that’s perfect for a weeknight dinner or a special occasion. The beautiful swirl of roasted red pepper adds a touch of elegance, while the toasted pumpkin seeds provide a satisfying crunch. Let’s get cooking!

What You’ll Need

• 300g (10.5oz) Bowtie Pasta (Farfalle): We’re using bowtie pasta for its fun shape and ability to hold onto the creamy sauce. Ensure you cook it ‘al dente’ – firm to the bite – as it will continue to cook slightly when tossed with the sauce.
• 2 Tbsp (30ml) Unsalted Butter: Butter adds richness and flavor to the sauce base. Using unsalted butter allows you to control the overall saltiness of the dish.
• 2 Tbsp (30ml) Olive Oil: Olive oil provides a healthy fat and helps to sauté the garlic without burning. Extra virgin olive oil is preferred for its robust flavor.
• 2 Cloves Garlic, Minced: Garlic is a foundational flavor in many cuisines, and this recipe is no exception. Freshly minced garlic provides the best aroma and taste.
• 240ml (1 cup) Heavy Cream: Heavy cream is the key to a luxuriously creamy Alfredo sauce. Its high fat content creates a rich and velvety texture.
• 115g (4oz) Cream Cheese, Softened: Softened cream cheese adds tanginess and extra creaminess to the sauce, creating a unique and delightful flavor profile. Make sure it’s fully softened to avoid lumps.
• 50g (½ cup) Grated Parmesan Cheese: Parmesan cheese contributes a salty, umami flavor that complements the creaminess of the sauce. Freshly grated parmesan is always best!
• 1 Tbsp (15g) Homemade Cajun Spice Blend: This is where the magic happens! Our Cajun spice blend (smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, salt, black pepper) brings the heat and depth of flavor. Adjust the cayenne pepper to your spice preference.
• 5ml (1 tsp) Lemon Juice: A squeeze of lemon juice brightens the sauce and balances the richness. Freshly squeezed is recommended.
• Salt and Freshly Ground Black Pepper, to Taste: Seasoning is crucial! Adjust the salt and pepper to your liking.
• ½ cup (120ml) Roasted Red Pepper Purée: This vibrant purée (roasted red pepper, 1 tsp (5ml) olive oil, 1 tsp (5ml) smoked paprika, 2 Tbsp (30ml) vegetable broth) adds sweetness, smokiness, and a beautiful color to the dish.
• 2 Tbsp (30ml) Toasted Pumpkin Seeds: Toasted pumpkin seeds provide a delightful crunch and nutty flavor.
• 2 Tbsp (8g) Chopped Fresh Parsley: Fresh parsley adds a pop of color and freshness.

Substitutions & Variations

Don’t have an ingredient on hand? No problem! Here are a few easy substitutions:

• Bowtie Pasta: Feel free to use any short pasta shape you prefer, such as penne, rotini, or fusilli.
• Heavy Cream: In a pinch, you can use half-and-half, but the sauce won’t be as rich.
• Parmesan Cheese: Pecorino Romano cheese is a good substitute for parmesan.
• Cajun Spice Blend: If you don’t have a pre-made blend, you can create your own using smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, salt, and pepper.

Let’s Make This Cajun Cream Cheese Alfredo Bowties with Roasted Red Pepper Swirl!

Now that you’ve gathered your ingredients, let’s dive into the step-by-step process of creating this incredibly flavorful pasta dish. We’ll break down each stage to ensure a perfect result every time.

Step-by-Step Instructions

1. Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. Adding enough salt is crucial – it seasons the pasta from the inside out! Add the bowtie pasta and cook for 8-10 minutes, or until al dente. ‘Al dente’ means ‘to the tooth’ in Italian, indicating the pasta should be firm to the bite. Reserve about ½ cup of the pasta water before draining; this starchy water is liquid gold for adjusting the sauce consistency.
2. Prepare the Roasted Red Pepper Purée: While the pasta cooks, it’s time to make the vibrant red pepper purée. Roasting the red bell pepper is key to developing its sweetness. Char the pepper until the skin is blackened all over. Place it in a bowl and cover with plastic wrap for 10-15 minutes; this steams the pepper, making it easier to peel. Peel off the charred skin, remove the seeds and stem, and roughly chop the pepper. Combine the chopped pepper in a blender with 1 tsp olive oil, 1 tsp smoked paprika, 2 tbsp vegetable broth, and a pinch of salt. Blend until completely smooth. Set aside – this will add a beautiful color and smoky sweetness to the Alfredo sauce.
3. Sauté the Garlic: In a large skillet (large enough to hold all the pasta later), melt the butter with the olive oil over medium heat. Using both butter and olive oil provides flavor and prevents the butter from burning. Add the minced garlic and sauté for just 30 seconds, until fragrant. Be careful not to burn the garlic, as it will become bitter.
4. Create the Alfredo Sauce: Pour in the heavy cream and bring to a gentle simmer. Lower the heat to low and whisk in the softened cream cheese until it’s completely melted and the sauce is velvety smooth. Ensure the cream cheese is truly softened to avoid lumps.
5. Add Flavor & Thicken: Stir in the grated parmesan cheese, Cajun spice blend, and lemon juice. Season with salt and freshly ground black pepper to taste. Continue stirring until the parmesan cheese is melted and the sauce has thickened slightly, about 2-3 minutes. The lemon juice brightens the sauce and balances the richness.
6. Incorporate the Red Pepper Purée: Gently fold in half of the roasted red pepper purée into the Alfredo sauce. Don’t overmix; you want to create beautiful orange ribbons throughout the sauce, not a uniform color. If the sauce is too thick, add a tablespoon of the reserved pasta water at a time, whisking until you reach your desired consistency.
7. Combine Pasta & Sauce: Add the cooked, drained bowtie pasta to the skillet with the sauce. Toss gently to coat the pasta evenly. Let it heat through for 1-2 minutes, allowing the pasta to absorb the flavors of the sauce.
8. Plate & Garnish: Plate the pasta in shallow bowls or wide plates. Drizzle the remaining roasted red pepper purée in a decorative swirl across the top. A piping bag or a spoon can help create a neat swirl. Finish with a scattering of toasted pumpkin seeds for crunch and a generous sprinkle of chopped fresh parsley for color and freshness. Serve immediately while hot!

Why Cajun Spice Works So Well

The Cajun spice blend isn’t just about heat; it’s a complex combination of flavors that complements the creamy Alfredo sauce beautifully. The smoked paprika adds a smoky depth, the garlic and onion powder provide savory notes, the thyme and oregano contribute herbaceousness, and the cayenne pepper delivers a gentle warmth. This blend cuts through the richness of the cream cheese and parmesan, creating a balanced and exciting flavor profile.

Tips for the Perfect Roasted Red Pepper Purée

Don’t skip roasting the red pepper! It’s the key to unlocking its natural sweetness. If you don’t have a gas stovetop for direct roasting, you can broil the pepper in the oven. Keep a close eye on it to prevent burning. For an even smoother purée, you can strain it through a fine-mesh sieve after blending.

Adjusting the Heat Level

The amount of Cajun spice blend can be adjusted to your preference. If you’re sensitive to heat, start with 1 tablespoon and taste as you go. For those who like a spicier kick, feel free to add more cayenne pepper or a dash of hot sauce. Remember, you can always add more spice, but you can’t easily take it away!

Storing Leftovers (If Any!)

While this dish is best enjoyed immediately, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The sauce may thicken upon cooling, so you may need to add a splash of milk or cream when reheating. Reheat gently over low heat, stirring frequently.

Frequently Asked Questions

Can I use a different type of pasta?

Absolutely! While bowtie pasta (farfalle) is visually appealing and holds the sauce well, you can substitute it with penne, rotini, or fettuccine.

Can I make the red pepper purée ahead of time?

Yes, you can! The red pepper purée can be made up to 3 days in advance and stored in an airtight container in the refrigerator.

Enjoy this delightful Cajun Cream Cheese Alfredo Bowties with Roasted Red Pepper Swirl! It’s a guaranteed crowd-pleaser. Don’t forget to save this recipe to Pinterest for easy access later!

Cajun Cream Cheese Alfredo Bowties With Roasted Red Pepper Swirl

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• Author: Sarah Mali
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: General

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Description

This recipe creates a delightful Cajun Cream Cheese Alfredo Bowties with Roasted Red Pepper Swirl, blending creamy indulgence with smoky spice and vibrant color. It’s an elevated take on classic Alfredo, perfect for any occasion.

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Ingredients

Scale 1x2x3x

• 300g (10.5oz) Bowtie Pasta: Cook al dente.
• 2 Tbsp (30ml) Unsalted Butter: Adds richness.
• 2 Tbsp (30ml) Olive Oil: For sautéing garlic.
• 2 Cloves Garlic, Minced: Provides aroma and taste.
• 240ml (1 cup) Heavy Cream: Creates a creamy sauce.
• 115g (4oz) Cream Cheese, Softened: Adds tanginess and creaminess.
• 50g (½ cup) Grated Parmesan Cheese: Contributes salty, umami flavor.
• 1 Tbsp (15g) Cajun Spice Blend: Adds heat and depth.
• 5ml (1 tsp) Lemon Juice: Brightens the sauce.
• Salt and Pepper, to Taste: Seasoning.
• ½ cup (120ml) Roasted Red Pepper Purée: Adds sweetness and smokiness.
• 2 Tbsp (30ml) Toasted Pumpkin Seeds: Provides crunch.
• 2 Tbsp (8g) Chopped Fresh Parsley: Adds freshness.

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Instructions

1. Cook Pasta: Boil pasta until al dente, reserving ½ cup pasta water.
2. Make Purée: Roast, peel, and blend red pepper with olive oil, paprika, broth.
3. Sauté Garlic: Melt butter and oil, sauté garlic until fragrant.
4. Create Alfredo: Simmer cream, whisk in cream cheese until smooth.
5. Add Flavor: Stir in parmesan, Cajun spice, and lemon juice.
6. Incorporate Purée: Gently fold in half the purée, adjust consistency with pasta water.
7. Combine & Heat: Toss pasta with sauce, heat through.
8. Plate & Garnish: Swirl remaining purée, sprinkle with seeds and parsley.

Notes

For a smoother purée, strain it after blending. Adjust Cajun spice to your heat preference.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Pasta
• Method: Stovetop
• Cuisine: Cajun

Nutrition

• Serving Size: 1 cup
• Calories: 650 kcal
• Sugar: 15 g
• Sodium: 800 mg
• Fat: 35 g
• Saturated Fat: 20 g
• Unsaturated Fat: 10 g
• Trans Fat: 1 g
• Carbohydrates: 70 g
• Fiber: 5 g
• Protein: 25 g
• Cholesterol: 100 mg