Creamy Paprika Pasta with Roasted Broccoli
Ingredients
- 1 tbsp vegan butter (could sub evoo)
- 1/2 white onion
- 2 garlic cloves
- 1.5 tbsp flour (I used a 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 & chopped parsley to taste
- 8 oz cooked pasta (I used chickpea rotini)
- Broccoli florets (optional)
Preparation
If using broccoli, roast florets at 375°F for 30 minutes.
Heat a large nonstick pan over medium 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. Lower heat if needed.
Add tomato paste, paprika and cayenne and cook for another minute.
Add veggie broth and up to 1/2 cup of water. Bring to a boil and then lower to simmer for about ten minutes, until sauce has thickened.
Remove pan from heat and mix in sour cream a little at a time until sauce is smooth. Add salt and pepper to taste plus chopped parsley.
Add sauce and broccoli to pasta and enjoy!
