This paprika pasta is healthy, comforting and dairy free! A creamy cashew cream sauce that's seasoned with paprika fill this dish with cozy flavor. Perfect for weeknights, this tasty dish can be on the table in under 30 minutes.
This paprika pasta really fits the bill. The cashew cream sauce is easy to make, and it's much healthier than a traditional cream sauce. Plus, no one will ever guess that this pasta dish is vegan. I've gotten rave reviews from vegans and no-vegans alike on this recipe!
Paprika pasta is guaranteed to become your new favorite midweek meal because
- It's easy to make.
- It's healthier than pasta dishes that use heavy cream based sauces (think alfredo!)
- It's adaptable - switch it up by adding broccoli or mushrooms (or whatever you have in your pantry).
- It's vegan, dairy free, and can easily be made gluten free by using a gluten free pasta.
- It's a great meal prep meal, and freezes well.
How To Make Paprika Pasta
- Cook pasta according to the directions on the packet. Drain it and set aside.
- Put your cashews in a separate pot and cover them with water. Bring to a boil, reduce the heat and simmer for 20 minutes. Drain, and transfer them to your blender.
- Add the lemon juice, roasted red pepper, paprika, garlic powder, onion powder, and vegetable broth. Blend until the sauce is creamy.
- Transfer the sauce to a pan, and bring it to a gentle simmer. Add your pasta to the sauce. Allow the sauce to simmer until everything is heated through. Season with salt and pepper and enjoy!
The beauty of this recipe is how adaptable it is. You can easily add things from your fridge or pantry to switch it up. Here's a few ideas:
- Add some lightly steamed broccoli.
- Add some frozen peas.
- Top with a sprinkling of my homemade TVP bacon bits.
- Make it a pasta bake by adding the pasta and sauce to a casserole pan. Top with a sprinkling of breadcrumbs and few knobs of vegan butter and bake for 20 minutes.
- Add a few tablespoons of nutritional yeast for a cheesy umami flavor.
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Frequently Asked Questions About This Recipe
Store in the fridge in an airtight container for up to four days.
Absolutely! Divide into serving size portions, transfer to airtight containers and freeze for up to three months. Allow the pasta to defrost in the fridge, and reheat gently on the stovetop.
This recipe can easily be made gluten free by substituting your favorite gluten free pasta.
If You Liked This Recipe, You Might Also Like These Easy Vegan Dinner Recipes
Creamy Paprika Pasta
- 8 ounces pasta *I used fiorelli
- 1 cup cashews
- 2 teaspoons lemon juice
- 1 roasted red pepper
- 2 teaspoons smoked paprika * or hot paprika if preferred
- 1½ teaspoons garlic powder
- 1 teaspoon onion powder
- 2 cups vegetable broth
- 1 tablespoon arrowroot powder or cornstarch
- Cook pasta according to directions of the packet. Drain and set aside.
- Add cashews to a separate pot and cover them with water. Bring to a boil, reduce the heat and simmer for 20 minutes. Drain, and transfer them to a blender. * see note 1 for an alternative cashew soaking method.
- Add the lemon juice, roasted red pepper, paprika powder, garlic powder, onion powder and vegetable broth and arrowroot powder to the blender. Blend until the sauce is creamy.
- Pour the sauce into a saucepan, and bring to a simmer over medium heat until the sauce is heated through. Add the pasta and stir until it's well coated. Season with salt and pepper.
- The quick boil method I've given in this recipe, works really well for cashew cream sauces. However, an alternative method is to soak the cashews overnight. In the morning, drain and rinse them and proceed with the instructions in the recipe.
- This recipe can be made gluten free, by substituting a gluten free pasta for the wheat pasta in the recipe.