Name: Creamy Paprika Pasta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 large red peppers; 2 red onions; 3 cloves of garlic; 60 ml olive oil - 1/4 cup; 1 tsp. rosemary; 1 tsp. oregano; 1/2 tsp fennel seeds (optional); 1.5 tsp salt; 1 tbsp sweet paprika powder; 1 pinch cayenne pepper or chili (optional); 1 tsp freshly cracked black pepper; 100 g feta (roughly diced - 2/3 cup); 2 tbsp tomato paste; a dash of white wine optional; 150 ml vegetable broth or chicken broth 1/2 cup + 2 tbps; 1 cup cream; 1 tablespoon of sugar; some fresh lemon juice optional; 250 g pasta - tagliatelle uncooked 8 - 9 oz; fresh herbs to taste

Dieser Beitrag ist auch verfügbar auf: Deutsch (German)

Paprika pasta – A creamy pasta sauce made in the oven with roasted red bell peppers and feta seasoned with hot smoky paprika fill this dish with cozy flavor. Can also be turned into creamy paprika chicken pasta. A comforting pasta dish the whole family will love! Jump to Recipe

This Creamy Paprika Pasta recipe with red peppers and feta is the perfect comfort food with a spicy kick from smoky paprika!

This has become a staple recipe in my home and I love that I can make the sauce in the oven. It’s so easy! Just toss all sauce ingredients in a baking dish and let bake, then blend and toss with the cooked pasta. Done.

It’s a delicious vegetarian pasta dish that can also be served as a side dish alongside grilled chicken breast or fish.

If you love pasta as I do, this Creamy Paprika Pasta recipe will soon become one of your family favorites in no time!

As a pasta lover, I am always experimenting with pasta sauces and easy pasta recipes for weeknights. This is a prime example of a vegetarian pasta that is big on flavor, super hearty, and satisfying. No one will miss the meat.

What makes this paprika pasta so good

you can make this in just 30 minutes
the sauce is made in the oven – hands off!
sweet & smoky: the sweet paprika flavor combined perfectly with the creamy cheesy roasted red bell pepper & feta cheese sauce
leftovers taste amazing the next day and you can turn it into a casserole dish
it freezes and reheats well

Ingredients:

good quality pasta – I like a broader pasta like fettuccine or pappardelle for this recipe. Long pasta is a great fit here and you want to cook the pasta al dente.
tomato paste brings on the umami
ground paprika powder – I used sweet paprika but I think you could use smoked paprika if you want a deeper, spicier flavor. As with all ground spices, the fresher your paprika is, the more flavorful the dish will be. Always check your spices to ensure freshness and the best flavor.
fresh garlic – if you want add some garlic powder too
good quality olive oil
Paprika – a combination of hot and smoked paprika to give the dish a wonderful hot smoky punch.
Italian seasoning – oregano and rosemary and ground fennel seeds as well as black pepper
Cream – use thick double cream for a silky smooth finish. Use cashew cream sauce for making it vegan
Lemon – a little squeeze of lemon juice helps to cut through the richness of the sauce.
Feta for that creamy tasty cheesy hit, every pasta dish should have!
a good quality dry white wine gives the dish a wonderful depth of flavour and cuts through the creaminess of the sauce. Sub with red wine.

VARIATIONS

The beauty of this recipe is how easily adaptable it is. You can swap out and add things. Here are a few ideas:

Add some spinach or arugula
add some lightly steamed broccoli florets
Stir in some frozen peas.
Make it a pasta bake by adding the pasta and sauce to a casserole pan after mixing everything in the pan. Top with grated mozzarella and bake for 20 minutes.
Add a few tablespoons of nutritional yeast for an extra hit of umami flavor.

Make it Chicken Paprika Pasta

For creamy paprika chicken pasta add a chicken breast to the casserole dish and bake along with the peppers. While you blend the sauce let the chicken rest in the baking dish. Then once the pasta and sauce are mixed, chop and stir in the chicken.

FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE

Can I make this paprika pasta vegan?

Yes, for a creamy vegan paprika pasta just skip the feta and add cashew cream instead of cream. Or make my Instant Pot Roasted Red Pepper Sauce

How do I store leftover paprika pasta?

Store in the fridge in an airtight container for up to four days.

Can I freeze this?

Yes! Divide the pasta into serving size portions, transfer them to airtight containers and the portions freeze for up to three months. When you want to eat it, allow the pasta to defrost in the fridge, and reheat gently on the stovetop.

More delicious pasta recipes to try:

Pasta Al Limone

Lactose Free Carbonara with Mushrooms

Pistachio Pesto Pasta Salad Recipe

Chinese Fried Noodles Recipe

paprika pasta mit cremiger paprika sahne sosse auf einem weißen Teller

5 from 1 vote