Vegan pasta with paprika cream sauce • in 30 minutes! RECIPE

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It's vegan Friday again! And today I give you our 'secret' recipe that we use to secretly get the kids to eat extra vegetables. With this vegan bell pepper paste you can put a healthy meal on the table with lots of vegetables within 30 minutes. Because of the cashew nuts that you mix into the sauce, the sauce looks like a real cream sauce… but then completely vegetable.

The sauce for this vegan paprika pasta is pureed and resembles a 'regular' tomato sauce after cooking. In terms of appearance that is, because the taste is really heavenly! By the way, you can do this pureeing in two ways: either in advance in the blender, or afterwards with the hand blender. We always opt for option 1. You do need a strong blender for this!

Sauce over or next to the pasta?

One thing I often used to do — together with many other Dutch people and Antilleans — was to boil pasta and then put it on a plate with a spoonful of sauce on top. When I met my (Italian) wife, that was soon over: in Italy that is apparently a real sin to do!

They swear by the fact that the sauce must already be mixed in the pan with all the pasta. So after cooking the pasta goes back in the pan and the sauce goes with it. Stir well and then scoop onto your plate. With good reason, by the way: that way the sauce sticks to the pasta much better and the flavors can absorb well. So you know… first mix the pasta with the sauce (in the pan) and only then scoop it up!

This recipe serves 4-6 people, depending on whether you add some extra.

Ingredients:

400 gr (butterfly) pasta
3 red pointed peppers
200 ml tomato passata
50 gr cashew nuts
1 onion
1 celery stalk
3 cloves garlic
1 forest carrot or ½ winter carrot
1 chili (optional)
½ tsp dried oregano
1 tsp salt
½ tsp ground black pepper
½ tsp paprika (preferably smoked)
sun-dried tomatoes, to garnish
chopped parsley and basil, to garnish

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Preparation vegan paparika pasta

We start by making the sauce. To do this, put the pointed peppers together with the passata, cashew nuts, onion, garlic, celery, carrot and chili in the blender. Grind everything into a smooth sauce. Is the sauce really too thick? Then add some water.

Now heat a saucepan over medium heat and pour the contents of the blender into it. Bring the sauce to the boil and then add the oregano, salt, pepper and paprika. Stir the sauce for the vegan paprika paste well and put the lid on the pan. Reduce the heat to low and let the sauce simmer for XNUMX minutes while you cook the pasta.

To cook the pasta, fill a large pan with 2,5 liters of water and a tablespoon of salt. Then bring it to a boil and add the pasta. Cook the pasta according to the instructions on the package. Then drain the water and put the pasta back in the (dry) pan.

Pour the sauce over the pasta and stir well. Then heat the vegan paprika paste for another minute, until the sauce thickens slightly and sticks well to the paste. Finally, top the pasta with chopped sun-dried tomatoes, parsley and basil and serve immediately. Enjoy your meal!