Creamy Spicy Cajun Mushroom Pasta

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Quick Ingredients

• 12 oz (340 g) fettuccine or linguine
• 2 tbsp olive oil + 1 tbsp butter
• 1½ lb (680 g) mixed mushrooms, sliced
• 1 red bell pepper, thinly sliced
• 4 garlic cloves, minced
• 2½ tsp Cajun seasoning, divided
• ½ tsp smoked paprika (optional)
• ¼–½ tsp crushed red pepper flakes
• ½ tsp kosher salt + more to taste
• 1 cup (240 ml) heavy cream
• ½ cup (120 ml) vegetable or chicken broth
• 2 tbsp tomato paste
• ¼ tsp cayenne or chili powder
• ½ cup (50 g) grated Parmesan cheese
• 1 tsp lemon juice
• 2 tbsp chopped fresh parsley

Do This

• 1. Boil pasta in well-salted water until just shy of al dente; reserve ½ cup pasta water and drain.
• 2. While pasta cooks, heat olive oil and butter in a large skillet; sauté mushrooms over medium-high until deeply browned.
• 3. Add red bell pepper and garlic; cook briefly, then stir in 2 tsp Cajun seasoning, smoked paprika, red pepper flakes, salt, and pepper.
• 4. Deglaze with broth, then stir in tomato paste, remaining ½ tsp Cajun seasoning, cayenne or chili powder, and cream; simmer 3–5 minutes until slightly thickened.
• 5. Reduce heat to low; stir in Parmesan until melted and smooth. Add lemon juice and parsley.
• 6. Toss drained pasta with the sauce and mushrooms, adding a splash of reserved pasta water as needed to coat; taste and adjust seasoning, then serve hot with extra Parmesan.

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Why You’ll Love This Recipe

• Creamy, spicy, and deeply savory, with Cajun warmth in every bite.
• Pan-seared mushrooms bring a meaty, satisfying texture without any meat.
• Uses simple, easy-to-find ingredients but feels like restaurant comfort food.
• Flexible heat level: keep it cozy-mild or turn it into a fiery, chili-kissed pasta night.

Grocery List

• Produce: Mixed mushrooms, garlic, red bell pepper, lemon, fresh parsley (and optional green onions).
• Dairy: Heavy cream, unsalted butter, Parmesan (or Pecorino Romano).
• Pantry: Fettuccine or linguine, olive oil, vegetable or chicken broth, tomato paste, Cajun seasoning, smoked paprika, crushed red pepper flakes, cayenne or chili powder, sugar, salt, black pepper.

Full Ingredients

Pasta

• 12 oz (340 g) fettuccine or linguine
• 1½ tbsp kosher salt (for the pasta water; most will be discarded)

Cajun Mushrooms

• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 1½ lb (680 g) mixed mushrooms, sliced (cremini, button, oyster, or shiitake all work)
• 1 red bell pepper, cored and thinly sliced
• 4 garlic cloves, minced (about 4 tsp)
• 2 tsp Cajun seasoning
• ½ tsp smoked paprika (optional, for extra smokiness)
• ¼–½ tsp crushed red pepper flakes, to taste
• ½ tsp kosher salt, plus more to taste
• ¼ tsp freshly ground black pepper

Chili Cream Sauce

• ½ cup (120 ml) low-sodium vegetable or chicken broth
• 2 tbsp tomato paste
• 1 cup (240 ml) heavy cream, at room temperature if possible
• ½ tsp Cajun seasoning (additional)
• ¼ tsp cayenne pepper or chili powder (more or less to taste)
• 1 tsp granulated sugar or honey (optional, to balance acidity)
• ½ cup (50 g) freshly grated Parmesan cheese, plus more for serving
• 1 tsp fresh lemon juice
• 2 tbsp finely chopped fresh parsley

Optional Garnishes

• Extra grated Parmesan cheese
• Thinly sliced green onions or extra parsley
• Additional crushed red pepper flakes, for extra heat

Step-by-Step Instructions

Step 1: Prep all your ingredients

Before you start cooking, slice the mushrooms, thinly slice the red bell pepper, and mince the garlic. Grate the Parmesan, chop the parsley, and have the cream and broth measured out and ready to go. This recipe cooks quickly once you begin, so having everything prepped will make it much easier and more enjoyable.

Bring a large pot of water to a boil for the pasta while you finish prepping. This way the pasta can cook while you work on the mushrooms and sauce.

Step 2: Cook the pasta until just shy of al dente

Once the water is at a rolling boil, add the 1½ tbsp kosher salt, then add the fettuccine or linguine. Stir well to prevent sticking. Cook according to package directions, but stop 1–2 minutes before full al dente, since the pasta will finish in the sauce.

Before draining, reserve ½ cup of the starchy pasta water in a heatproof cup. Drain the pasta and set aside. If it will sit for more than a few minutes, toss it lightly with a teaspoon of olive oil to prevent clumping.

Step 3: Brown the Cajun mushrooms

While the pasta cooks, heat a large, heavy skillet (12-inch cast iron or stainless steel works well) over medium-high heat. Add the olive oil and butter. When the butter is melted and foamy, add the sliced mushrooms in as close to a single layer as you can. Do not overcrowd; if your pan is smaller, cook them in two batches.

Let the mushrooms cook undisturbed for 4–5 minutes, until the bottoms are deep golden brown. Stir and continue cooking for another 3–4 minutes, until they release their moisture and it mostly evaporates. You are looking for nicely browned, concentrated flavor here, not pale, steamed mushrooms.

Step 4: Add aromatics and build flavor

Reduce the heat to medium. Add the sliced red bell pepper and cook for 2–3 minutes, until slightly softened but still bright. Add the minced garlic and cook for 30–60 seconds, stirring constantly, until fragrant but not browned.

Sprinkle in 2 tsp Cajun seasoning, smoked paprika (if using), crushed red pepper flakes, ½ tsp salt, and ¼ tsp black pepper. Stir well to coat the mushrooms and peppers in the spices, letting them toast in the pan for about 30 seconds to bloom their flavor.

Step 5: Make the chili cream sauce

Pour in the broth to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Stir in the tomato paste until it dissolves into the liquid, forming a reddish base.

Reduce the heat to medium-low. Add the cream, remaining ½ tsp Cajun seasoning, cayenne or chili powder, and the sugar if using. Stir gently to combine. Let the sauce come to a gentle simmer (small bubbles around the edges) and cook for 3–5 minutes, stirring occasionally, until it thickens slightly and looks silky.

Turn the heat down to low. Add the grated Parmesan in small handfuls, stirring constantly until melted and smooth before adding more. Stir in the lemon juice and chopped parsley. Taste and adjust seasoning with more salt, pepper, or cayenne as desired. The sauce should be creamy, spicy, and well seasoned.

Step 6: Toss the pasta and finish the dish

Add the drained pasta directly into the skillet with the sauce and mushrooms. Toss gently with tongs to coat every strand. If the sauce seems too thick or tight, slowly add a splash of the reserved pasta water, a tablespoon at a time, until it reaches a glossy, creamy consistency that clings to the pasta.

Let the pasta cook in the sauce for 1–2 minutes over low heat so the flavors meld and the pasta finishes cooking to perfect al dente. Taste again and adjust seasoning if needed. Serve immediately, topped with extra Parmesan, more parsley or green onions, and an extra pinch of red pepper flakes if you like it spicier.

Pro Tips

• Get real color on the mushrooms. High heat and patience are key. Let them sit undisturbed at first so they brown instead of steaming.
• Control the heat level. For mild heat, skip the cayenne and use just a pinch of red pepper flakes. For spicy, use the full amount and add a little more at the end.
• Use freshly grated cheese. Pre-shredded Parmesan often contains anti-caking agents that do not melt smoothly into sauces. Grate it yourself for a silkier texture.
• Do not boil the cream sauce hard. Keep it at a gentle simmer to prevent the sauce from splitting and to maintain a smooth, velvety texture.
• Reserve that pasta water. A few spoonfuls can rescue a sauce that has thickened too much and help it cling beautifully to the pasta.

Variations

• Extra-protein version: Add sautéed shrimp, sliced andouille sausage, or grilled chicken when you add the pasta to the sauce. Adjust salt and Cajun seasoning to taste.
• Lighter, less rich version: Replace half of the heavy cream with whole milk or an unsweetened barista-style oat cream. Simmer a bit longer to thicken.
• Veggie-loaded version: Add baby spinach, halved cherry tomatoes, or zucchini ribbons along with the red bell pepper for extra color and nutrition.

Storage & Make-Ahead

This pasta is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of milk, cream, or broth and warm gently in a skillet over low heat, tossing often until hot and creamy again. Avoid high heat, which can cause the sauce to separate. You can prep the mushrooms (sliced), pepper (sliced), and garlic (minced) up to 1 day ahead and store them separately in the fridge, so the dish comes together quickly at dinnertime.

Nutrition (per serving)

Approximate values for 1 of 4 servings: about 700 calories; 30 g fat; 65 g carbohydrates; 5 g fiber; 18 g protein; 8 g saturated fat; 900 mg sodium (will vary based on salt, broth, and cheese brands).