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Whole wheat pasta with paprika and mushroom sauce

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Ingredients for 2 servings:

  • 350 g mushrooms, small
  • 1 ½ tbsp butter
  • 1 large red bell pepper(s)
  • 2 tbsp whole wheat flour, fine
  • 250 ml vegetable stock
  • 1 tsp paprika powder, hot
  • 1 pinch of cayenne pepper
  • ½ tsp marjoram
  • 1 tsp herbs de Provence
  • 2 tbsp sweet cream
  • 200 g whole wheat pasta
  • Sea salt

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Slice the mushrooms, if desired, or leave them whole and sauté them in butter. Core the bell peppers and cut the flesh into thin strips. Add the bell peppers to the mushrooms, dust with the whole-wheat flour, and sauté briefly. Deglaze with the vegetable stock and simmer for 5 to 8 minutes, stirring occasionally. Meanwhile, cook the pasta in salted water for 10 to 12 minutes until al dente. Season the sauce with the spices and herbs, and finish with the sweet cream. Drain the pasta and serve with the sauce.

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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.

Whole wheat pasta with paprika and mushroom sauce

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