in Recipes

Pasta with paprika and cream cheese sauce

updated

Spread the love

Ingredients for 4 servings:

  • 3 bell pepper(s), red
  • 1 onion(s)
  • 1 clove(s) garlic
  • 3 tbsp tomato paste
  • 200 ml vegetable stock
  • 150 g cream cheese, reduced fat
  • 250 ml milk, low-fat
  • salt and pepper
  • 1 tsp sambal oelek
  • 400 g pasta
  • salt water
  • possibly herbs or sunflower seeds

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

creamy but low in calories!

Cook the pasta in salted water (it’s also delicious with rice, by the way; I just prefer pasta). Chop the vegetables and sauté for a few minutes. Deglaze with the vegetable stock and add the cream cheese (up to 1% fat for those on a diet). Pour in the broth and simmer for 5 minutes, then season. Drain the pasta and serve. If you like, you can also mix the pasta with the sauce before serving. I sometimes add a few fresh herbs or roasted sunflower seeds to the finished sauce.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Rhubarb tart

Fennel in mango curry sauce