In a large skillet, melt the butter over medium heat.
Add the garlic and sauté until just softened, about 1-2 minutes.
Sprinkle in the flour and whisk until incorporated into the liquids, about 2 minutes
Slowly pour in the wine and stir into the other ingredients. Slowly add the broth, stirring the sauce the whole time you are adding this ingredient.
Sprinkle in the paprika, stir to combine. Then stir in the coconut cream until well combined.
Add the cooked pasta to the pan and gently toss to coat.
Finish with salt and pepper to taste, and top with parmesan cheese and chopped parsley, if desired.
Notes
MAKE IT DAIRY-FREE: use your favorite dairy-free vegan butter and dairy-free parmesan cheese.SERVING SUGGESTIONS: This paprika pasta is delicious on its own, but also when served with: