Creamy Paprika Pasta
This paprika pasta is made ultra creamy by using a dairy free cashew cream sauce and roasted red peppers. Season with paprika and garlic for a cozy, nourishing pasta dish that makes the perfect midweek meal.
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.
Nutrition
Calories: 213kcalCarbohydrates: 18gProtein: 7gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 899mgPotassium: 435mgFiber: 2gSugar: 5gVitamin A: 544IUVitamin C: 10mgCalcium: 27mgIron: 3mg
Tried this recipe?Let us know how it was!