Cajun Cream Pasta
One-pan cream sauce with cajun spice, finished with pasta water and parmesan.
Why this recipe works
Finished in the pan, not in the colander. The starchy water is what turns cream into sauce.
Ingredients
- •400g linguine
- •200ml double cream
- •2 tbsp cajun seasoning
- •3 cloves garlic
- •60g parmesan
- •2 tbsp butter
- •Salt
Equipment: Large pan, Tongs
Allergens: dairy, gluten
Method
- 1Boil the pasta in well-salted water until one minute short of al dente.
- 2Melt butter, soften garlic 1 minute, add cajun seasoning and cook 30 seconds.
- 3Pour in cream and simmer 2 minutes.
- 4Transfer the pasta straight into the pan with a ladle of pasta water.
- 5Toss hard with parmesan until the sauce coats the strands.
Chef notes
Chef tips
Never drain the pasta fully — that water is half the sauce.
Substitutions
Coconut cream and nutritional yeast give a workable dairy-free version.
Storage
Fridge 2 days.
Reheating
Reheat with a splash of milk or water, stirring constantly.
Nutrition per serving
Values are chef estimates for one serving and will vary with brands and portioning.
Questions about Cajun Cream Pasta
Why save pasta water?
The starch in the water emulsifies with the cream and fat to make a sauce that clings. Without it the sauce sits at the bottom of the bowl.
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