This Creamy Garlic and Paprika Spaghetti is seriously one of Albert Bevia’s favorite pasta dishes ever. Its got such a beautiful creamy texture to it, it´s packed with flavors and it´s all done in just 20 minutes.
Serves 2
INGREDIENTS
2 tbsp extra virgin olive oil
1 small onion
6 cloves garlic
1 1/2 tsp sweet smoked spanish paprika
1 tbsp all-purpose flour
3/4 cup milk
3/4 cup vegetable broth
8 oz spaghetti
1/2 cup grated Manchego cheese
handful finely chopped parsley
pinch sea salt
dash black pepper
INSTRUCTIONS
Fill a stock pot a little over half ways with cold water, season generously with sea salt and heat with a high heat
Meanwhile, finely chop 1 small onion, roughly chop 6 cloves garlic, finely grate 1/2 cup Manchego cheese and reserve 1 1/2 tsp sweet smoked Spanish paprika
Heat a large fry pan with a medium heat and let it heat up
Once the water comes to a boil, add in 8 oz uncooked spaghetti into the stock pot, mix together so all the spaghetti is covered in the water
While the pasta is cooking, add in 2 tbsp extra virgin olive oil into the hot pan, then immediately add in the chopped onion & garlic, mix with the olive oil, after 2 minutes add in a generous 1 tbsp all-purpose flour, continue to mix together, 2 minutes later add in the paprika, quickly mix together, then add in 3/4 cup milk and 3/4 cup vegetable broth, mix continuously for 4 to 5 minutes or until you end up with a light creamy texture, then season with sea salt & black pepper, mix together and turn off the heat
Once the sauce is done the spaghetti should be cooked al dente, add the spaghetti directly from the stock pot into the pan with sauce, shaking off any excess water, then mix the spaghetti with sauce until well mixed, remove from the stove top
Add in the 1/2 cup grated cheese and 1 tbsp (4 grams) finely chopped parsley, mix together until well mixed, serve at once sprinkled with finely chopped parsley
