Creamy Cajun Pasta with Veggies

Step 1Bring a pot of salted water to a boil. Add the pasta and cook as the package directs for al dente. Drain the pasta.

Step 2Meanwhile, heat 1 tablespoon each olive oil and butter in a large cast-iron skillet over high heat. Add the bell peppers and sprinkle with the garlic and 1½ teaspoons Cajun seasoning. Let the peppers sit a few seconds so they start to blacken on the bottom, then cook, stirring gently, about 1 minute.

Step 3Add the tomatoes and another 1 heaping teaspoon Cajun seasoning and cook for 30 seconds. Remove the vegetable mixture to a plate.

Step 4Reduce the heat to medium-high. Add the remaining 2 tablespoons each olive oil and butter to the skillet, then add the mushrooms and toss. Add another 1½ teaspoons Cajun seasoning and cook, stirring, until the mushrooms start to soften, about 2 minutes.

Step 5Pour in the broth and wine and bring to a boil. Cook for 5 minutes, scraping the bottom of the pan. Reduce the heat to medium-low, pour in the heavy cream and cook, stirring constantly, until thickened, 3 minutes. Taste and add the remaining ½ teaspoon (or more) Cajun seasoning, some black pepper, and salt to taste. The sauce should be spicy!

Step 6Add the bell peppers and tomatoes to the sauce, including the juices from the plate. Stir and cook until bubbly, 1 to 2 minutes. Add the pasta, more salt, and the scallions and toss.