Red pepper paprika pasta and creamy sauce

Red pepper paprika pasta

This past weekend we continued to stay on the no meat track, and I decided to make an old favorite of mine: Red pepper paprika pasta. I used to make this a lot when I was at university, not only because it tastes awesome, it is also very very easy to make and great if you’re on a slightly tight food budget.

Preparation and cooking time is less than 30 minutes, so it’s also a great go-to recipe on busy weekdays when you have a house full of hangry family members. If you’re in a tight spot and want to cut down on the time spent chopping the veggies, you can easily substitute the fresh tomatoes with a large can of same. I just think fresh tomatoes taste even better, but you’ll still have a decent worthwhile dish with canned ones. I often spice it up a bit too by adding some fresh, sliced chili on top or a pinch of dried chili or Cayenne pepper to the sauce. Even a splash of wine in the sauce instead of apple cider vinegar will do absolutely no harm.

As for the pasta, choose whichever type is your favorite. We recently tried out this organic red lentil pasta, which I thought was amazing. It’s full of protein and a great option if you don’t tolerate gluten.

Red pepper paprika pasta

Pasta with creamy red pepper and paprika sauce (serves 4)


3 tbsp vegetable oil

1 yellow or shallot onion

3 cloves garlic, crushed

2 large (or 3 small) red peppers

8 medium sized tomatoes

2½ tbsp sweet paprika

6 oz (2/3 cup/150 ml) concentrated stock (chicken or vegetable)

1 tbsp apple cider vinegar

2 tsp Worchester sauce

1½ tsp honey

8 oz (1 cup/200 ml) cream, 18% fat (substitute with regular coconut milk if you’re vegan)

Optional: red chili, thinly sliced or a pinch of dried chili in the sauce

Shaved Parmesan to serve

Fresh basil

Pasta (try pappardelle, fettuccine or maybe red lentil penne)

Salt and pepper

Red pepper paprika pasta

1. Start by preparing a large pot of water for the pasta. Then prepare the veggies: dice the onions and tomatoes and slice the peppers.

2. Next, heat up a large, deep pan with oil and first fry the onions for 1-2 minutes, then add the red peppers and fry for another couple of minutes. Now, add the paprika and stir well to make sure the paprika doesn’t burn. Add the tomatoes and crushed garlic as well as the stock, apple cider vinegar and Worchester sauce. Bring to a simmer and then pour in the cream (or coconut milk). Stir together well and let the sauce continue to simmer and thicken and reduce a bit.

3. While the sauce simmers, cook the pasta according to the directions on the pack. Add the honey to the sauce and season well with salt, pepper and chili if you like it more spicy. Serve the pasta with the sauce on top and garnish with fresh basil leaves and shaved Parmesan.


In the mood for more green dishes? Here are a few to try:
Cauliflower feel good salad with microgreens, almonds, red onion, fresh herbs
Green harvest risotto with peas, fennel and mint
Zesty Brussel sprouts salad with pomegranate and feta
Veggie curry with chickpeas
Gnocchi and veggies dish

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