This paprika and peppers pasta is healthy, comforting and dairy free! A creamy cashew cream and roasted red pepper 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.
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If you haven't noticed from my spicy miso pasta or my sun dried tomato pasta recipes, I love a nourishing creamy pasta dish that's easy to whip up.
This paprika and pepper pasta really fits the bill. The cashew cream and pepper 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 non-vegans alike on this recipe!
As if you needed convincing, here's a few reasons you're going to love paprika pasta...
Related Post: Creamy Tahini Pasta With Mushrooms & Spinach
Reasons You'll Love This Recipe
Paprika and pepper 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.
- Because my version of paprika pasta is dairy free, this is a great recipe for those that are allergic to dairy or are lactose intolerant.
How To Make Paprika And Peppers Pasta
Cook Your Pasta
- Cook your pasta according to the directions on the packet. I used fiorelli pasta, just because I love the shape, but I've also used spaghetti, bow tie pasta as well as rigatoni. Any pasta that you have on hand will do the trick. After your pasta is finished cooking, drain it and set aside.
Quick Soak Your Cashews
- 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. This is the quick soak method, which I use a lot, mainly because it's super easy and yields great results. If you want to do the long soak method, have a look at the notes section on the recipe card below.
Blend Your Creamy Paprika & Peppers Sauce
- Add the lemon juice, roasted red pepper, paprika, garlic powder, onion powder, and vegetable broth. Blend until your sauce is creamy. Have a look at my variations suggestions below for additional things you can add to kick your paprika pasta up a notch.
Bring It All Together!
- Now that your paprika sauce is nicely blended, transfer it 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!
Variations On Paprika and Peppers Pasta
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.
Serving Suggestions
There's so many things you can serve with paprika pasta to make a full meal. Here's a few of my suggestions:
- A simple, fresh side salad like my Jerusalem Salad would work with this dish.
- How about some spinach pesto spread onto bruschetta to round out a nice dinner?
- Serve with a starter of roasted artichokes and creamy garlic aioli.
- Add a side of spicy macho peas.
Did You Make This Recipe?
If so, I'd love to see it! Tag me on Instagram @thisdailydish. Or, leave me a comment below. It makes my day, and your feedback helps other readers.
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.
Paprika is a spice made from ground, dried peppers. It's typically made from one of three types of peppers: sweet peppers, hot peppers, or a combination of both. The peppers are harvested, dried, and then ground into a fine powder.
Sweet paprika is made from sweet peppers and has a mild, sweet flavor. Hot paprika is made from hot peppers and has a spicy, piquant flavor. Some types of paprika are made from a combination of sweet and hot peppers, which results in a balance of sweet and spicy flavors.
There are many different variations of paprika sauce, but a basic recipe usually includes the following ingredients:
1. Paprika: This is the main ingredient and gives the sauce its distinctive flavor and color. Smoked or hot paprika can be used.
2. Onions: These are often sautéed in oil until they are soft and then added to the sauce.
3. Garlic: This adds flavor and depth to the sauce.
4. Tomatoes: These can be fresh or canned and are often used to create a base for the sauce. Other based options include cashew cream and red peppers.
5. Stock or broth: This is used to thin out the sauce and add additional flavor.
Spices: Depending on the recipe, other spices such as cumin, coriander, and chili flakes may be added to the sauce to give it more depth and complexity.
6. Oil: This is used to sauté the onions and garlic and to create a smooth, creamy sauce.
6. Flour: This is sometimes used to thicken the sauce. Some recipes use cornstarch, and some have no thickening agent.
7. Non-dairy milk or cream: This is used to give the sauce a creamy texture and is a good option for those who are lactose intolerant or following a vegan or plant-based diet.
Other ingredients such as vegetables, proteins, and herbs can also be added to the sauce to create different variations.
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📖 Recipe
Creamy Paprika Pasta
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
nancy
LOVE that creamy cashew cream sauce. it was perfect and the hint of smokey spice!
Lucy
This creamy paprika pasta is such a nutritious meal the whole family loves. So quick and easy to make so perfect for busy weekdays.
Keri Bevan
Hi Lucy, Thank you for letting me know. So glad you liked the recipe!