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🍝 Spaghetti with Paprika Cream Sauce

620 kcal · 30 min · 4 servings

Ingredients

• Salt
• 500 g Whole wheat spaghetti
• 3 red bell peppers
• 1 onion
• 2 garlic cloves
• 2 tbsp olive oil
• 3 tbsp paprika paste (45 g)
• 100 g lactose-free whipping cream (30% fat)
• Pepper

Instructions

1. 1. Fill a large pot with water and bring it to a boil.
2. 2. Season the water generously with salt.
3. 3. Add the spaghetti to the boiling water.
4. 4. Cook the pasta for about 10 minutes until al dente (follow the package instructions).
5. 5. Reserve a small cup of the pasta water to use later for the sauce.
6. 6. Drain the spaghetti and let them drain well.
7. 7. Wash the bell peppers under running water.
8. 8. Remove the stem, seeds, and white inner membranes from the bell peppers.
9. 9. Cut the bell peppers into small cubes.
10. 10. Peel the onion and the garlic.
11. 11. Dice the onion and garlic very finely.
12. 12. Heat oil in a large pan.
13. 13. Add the chopped vegetables to the hot pan.
14. 14. Sauté the vegetables over medium heat for 5 minutes.
15. 15. Stir the paprika paste into the pan.
16. 16. Add the cream to the pan.
17. 17. Let the sauce come to a brief boil.
18. 18. Season the sauce generously with salt and pepper.
19. 19. Add the drained spaghetti directly to the pan with the sauce.
20. 20. Toss the pasta well with the sauce until evenly coated.
21. 21. If the sauce seems too thick, add a splash of the reserved pasta water.
22. 22. Serve the spaghetti with paprika in bowls.

Nutrition per serving

• kcal: 620
• Protein: 21 g · Fett/Fat: 18 g · Carbs: 91 g