CREAMY Garlic & Paprika Spaghetti | Quick & Easy 20 Minute Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and adds a cheesy flavor.

Fill a stockpot with cold water to a little over halfway and season generously with sea salt.

Heat the water on high heat until it comes to a boil.

Finely dice one small onion and roughly chop six cloves of garlic, avoiding finely mincing the garlic.

Grate about half a cup (40 grams) of manchego cheese and reserve.

Reserve one and a half teaspoons (3.5 grams) of sweet smoked spanish paprika.

Heat a large non-stick frying pan over medium heat without adding any fat.

Once the water is boiling, add 225 grams (8 ounces) of spaghetti to the stockpot and stir to ensure it is fully coated in water as it softens.

In the hot pan, add 30 milliliters of extra virgin olive oil, diced onion, and chopped garlic, mixing continuously to prevent browning.

After about 2 minutes, when the onions are translucent, add 9 grams of all-purpose flour and continue mixing for another 2 minutes to cook off the flour's flavor.

Add the reserved paprika to the pan and mix quickly to avoid bitterness.

Pour in 175 milliliters of 2% milk and 175 milliliters of vegetable broth, mixing until a slightly creamy sauce forms, which should take 4-5 minutes.

If the sauce is too thick, raise the heat and mix continuously to avoid clumps.

Once the sauce is slightly creamy, season with sea salt and freshly cracked black pepper, then turn off the heat.

Grab the spaghetti directly from the stockpot, shaking off excess water, and add it to the pan with the cream sauce.

Mix until the cream sauce evenly coats the spaghetti, allowing some pasta water to help thicken the sauce if needed.

Remove the pan from the heat and add in the grated cheese and finely chopped fresh parsley, mixing until evenly combined.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens