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Creamy Paprika Pasta
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!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 3 -4
Calories 300 kcal
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
Instructions
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Preheat the oven to 200°C / 390 F. Halve and se-seed the peppers and cut into chunky pieces. Cut the onions into eigths. Peel the garlic cloves and press them lightly.
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Place the olive oil, tomato paste, and herbs and spices in an oven dish and mix well. Add the peppers, onion, feta and garlic and stir.
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Bake in the oven for 25 minutes. Meanwhile cook the pasta al dente.
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Remove the vegetables from the oven, deglaze with a dash of wine, broth and cream and stir well making sure to get all the good stuff from the bottom of the pan. Puree the mixture in a blender or with an immersion blender, adding the sugar and a squeeze of lemon juice and pour everything in a deep pan.
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Drain the al dente cooked pasta and add to the sauce in the pan and mix well. Toss briefly in the pan again and leave to stand. Scatter Parmesan over the pasta and serve.