Creamy Paprika Pasta with Roasted Broccoli
Ingredients
- 1 tbsp vegan butter (could sub evoo)
- 1/2 white onion, thinly sliced
- 2 garlic cloves, minced
- 1.5 tbsp flour (GF all purpose)
- 2 tbsp tomato paste
- 1.5 tbsp paprika
- 1 tsp cayenne pepper
- 1 cup vegetable broth
- 3/4 cup vegan sour cream
- 1/2 cup water
- Salt, pepper and chopped parsley to taste
- 8 oz cooked pasta (chickpea rotini)
- Optional: Broccoli florets or other roasted veggies or tofu
Preparation
Roast broccoli florets at 375°F for 30 minutes if using.
Cook 8 oz of pasta according to package instructions.
Heat a large nonstick pan over medium heat and add vegan butter, allowing it to melt.
Add onions and garlic and cook until onions are soft, taking care not to burn garlic.
Sprinkle flour on top of onions and cook for another 1-2 minutes, lowering heat if needed.
Add tomato paste, paprika, and cayenne and cook for another minute.
Add vegetable broth and up to 1/2 cup of water, bring to a boil, then lower to simmer for about 10 minutes until sauce thickens.
Remove pan from heat and mix in sour cream a little at a time until sauce is smooth, then add salt, pepper, and chopped parsley to taste.
Combine the sauce and broccoli with the cooked pasta and enjoy.
