Creamy Paprika Pasta
Pasta is cooked in a creamy, flavorful paprika garlic sauce. Serve with your fave protein or enjoy with veggies!
30-minute meal, dinner
Marlynn Schotland, Urban Bliss Life
uncooked wide egg noodles
dry white wine
(or the cream part of canned coconut milk)
salt and pepper
Optional: grated parmesan cheese, finely chopped parsley
Cook pasta according to package directions.
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.
MAKE IT DAIRY-FREE:
use your favorite dairy-free vegan butter and dairy-free parmesan cheese.
This paprika pasta is delicious on its own, but also when served with:
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