Creamy Paprika Pasta
Just cooked pasta with an Irresistible creamy sauce flavoured with smoky paprika, cheesy and garlic sauce is delicious hot or at room temperature.
If you can cook pasta, your half way to making this side dish, it’s that easy!
It goes with so many main courses, chicken, fish, beef, lamb or pork, whichever cut of meat is your favourite, try this Creamy Paprika Pasta.
Things don’t have to be difficult in order to taste good.
Go on, give it a go and enjoy your sweet life!
Sprinkled with fresh spring onions adds a little crunch and more flavour
What You Need
300g Uncooked Pasta – Shape of your choice
250ml Milk – See Tip Box
2 Shallots – Finely
50g Butter
50g Parmesan Cheese – Grated
5 tbsp Butter
2 Garlic Cloves - Minced
1 tsp Dried Basil
4-10 tbsp Chicken Stock – See Tip Box
2 tsp Smoked Paprika
3 tbsp Mayonnaise
1 Chicken Stock Cube
3 Spring onions – Sliced thinly
Slice the shallots really small
How It’s Done
Cook the pasta as per the packet instructions, but add the chicken stock cube to the cooking water and make sure its dissolved before putting the pasta in the boiling water
While the pasta is cooking, make the sauce.
Cook the shallots and garlic in the hot butter
Sauce
Place the 50g of butter into medium saucepan and on a low to medium heat, let it melt
Once the butter has melted, put the finely chopped shallots and the minced garlic into the hot butter and let them cook on a very gentle heat for around 5 minutes.
Add the flour to the butter mixture and give it a stir until the flour has been absorbed by the butter.
With the heat still on a gentle low, let the flour mixture cook for 2 minutes. – This is called a roux
Take the roux off the heat and add the milk, stock and mayonnaise to the roux
Let the flour cook for 2 minutes
Stir really well until it comes together into a creamy sauce.
Place the sauce back on to the low gentle heat and add the paprika, basil and parmesan cheese.
Stir everything together until completely combined and there is a beautifully smooth sauce left
Mix until the sauce is smooth and creamy
Give it a taste and add salt and pepper to taste – See Tip Box
Once the pasta is cooked, drain really well and put it into a bowl
Pour the sauce over the pasta and mix it all together so all the pasta is really coated
Transfer the coated pasta to a serving bowl and sprinkle over the sliced spring onions to serve.
A bowl of yum!
Tip Box
Stock - Use the chicken stock from cooking the pasta to add to the sauce
Milk – Use any milk you prefer, cow or plant based.
To Taste – Taste before adding any salt and pepper and if you need any, only add a little at a time. It’s impossible to remove salt.
