Smoked Paprika & Cauliflower Pasta

Smoked Paprika & Cauliflower Pasta

  • 150 g Creamy Spread Smoked Paprika & Chili
  • 100g pasta/person
  • ½ cauliflower
  • A handful of cherry tomatoes
  • 1 onion
  • 2 dl white wine
  • 2 dl plant-based cooking cream
  • ½ - 1 chili based on the desired level of spiciness
  • Put the cauliflower in the oven with a drizzle of olive oil in 200 degrees C for 15-20 minutes
  • Bring a pot of heavily salted water to a boil and add the pasta according to packaging instructions
  • Meanwhile, finely chop the onion and fry it in olive oil in a frying pan over medium heat until translucent
  • Add ½ a chopped-up chili and fry until fragrant.
  • Deglaze the pan with white wine and reduce for a few minutes.
  • Add chopped-up tomatoes, fry for another minute.
  • Put in a pack of Creamy Spread Smoked Paprika and Chili and 2 dl cooking cream.
  • Let simmer with some fresh thyme, salt, and pepper. Add syrup or sugar to balance out the acidity of the sauce.
  • Mix the pasta with the sauce, slab it on to a plate and top with baked cauliflower + some fresh herbs!

MORE RECIPES:

Vegan Chopped Cheese

Let's cook!

C.R.E.A.M. Burger

Let's cook!

No-bake Stockeld Cheesecake

Let's cook!

Brunch Pancakes

Let's cook!