Cajun Soul is a spice blend that elevates even the simplest weekday dishes, adding a touch of Southern flair with depth, flavour, and soul. Although inspired by the American South, it works perfectly with the ingredients you already have in your kitchen. In this recipe, it takes the spot in a creamy one-pan pasta, keeping things simple but full of character.
The creamy sauce, made with cream, parmesan, and butter, coats the pasta beautifully, while the Cajun Soul adds warmth and personality. The result is a comforting, flavour-packed dish that feels both homey and a little indulgent, ready to serve straight from the pan with a sprinkle of fresh parsley and extra parmesan.
1 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
1 red bell pepper, diced
300 g rigatoni (or penne/other pasta of choice)
500 ml water
250 ml double cream
2 tbsp butter
50 g grated parmesan (plus extra for serving)
1 tbsp Cajun Soul spice
Optional: 2 tsp Italian garlic granules and ½–1 tsp chilli flakes (to taste)
Salt and freshly ground black pepper
Fresh parsley for serving
Heat the olive oil in a large, deep frying pan or saucepan. Fry the chopped onion and garlic for 1–2 minutes until fragrant. Add the red bell pepper and continue to cook for another 2–3 minutes until slightly softened.
Add the pasta, water, and cream to the pan along with the Cajun Soul, Italian garlic granules, and chilli flakes if using. Stir everything together and bring to a gentle boil. Reduce the heat to medium and let it simmer uncovered for around 12–15 minutes until the pasta is al dente and the sauce has thickened and become creamy. Stir occasionally to prevent the pasta from sticking.
Once the pasta is cooked, stir in the butter and grated parmesan. Season to taste with salt and freshly ground black pepper.
Serve the pasta immediately, garnished with fresh parsley and extra parmesan if desired.
Enjoy your meal!
