High Protein Spaghetti in Paprika Sauce
Equipment
Ingredients
Paprika Sauce
Dried Red Chilli (dried)
4 piece
Almonds
15 piece
Red Bell Pepper
1 piece
Carrot
2 piece
Onion
1 piece
Garlic
9 clove
Olive Oil
2 tablespoon
Low Fat Paneer
250 gram
Spaghetti
High Protein Lentil Spaghetti
150 gram
Olive Oil
1.5 tablespoon
Garlic
4 clove
Chilli Flakes
1.5 teaspoon
Veggie Stock Cube
1 piece
Mixed Italian Herbs
1 teaspoon
Red Chilli Powder
0.75 teaspoon
Brown Sugar
0.5 teaspoon
Parmesan Cheese
30 gram
Instructions
Soak Almonds and Dried Chillies
Soak almonds and dried red chillies in hot water for 15 minutes to soften.
Roast Vegetables
Toss red bell pepper, carrot, onion, and garlic with olive oil, salt, and pepper. Roast at 170°C for 25-30 minutes until tender and slightly charred.
Blend Paprika Sauce
Blend roasted vegetables with soaked almonds, dried chillies, paneer, and reserved pasta water into a smooth, creamy sauce.
Cook Spaghetti
Boil high protein lentil spaghetti for 8-10 minutes until al dente. Reserve some pasta water, then strain and rinse.
Prepare Aromatic Base
Heat olive oil in a saucepan, sauté finely chopped garlic and chilli flakes until golden brown.
Combine and Finish
Reduce heat to low, add red chilli powder, Italian herbs, veggie stock cube, paprika sauce, and cooked spaghetti. Toss well, adjust seasoning, optionally add brown sugar, and finish with grated parmesan.
Serve
Serve hot and enjoy this creamy, high-protein pasta dish.
Original recipe
Storage
Best served fresh. Sauce can be stored separately for up to 3 days in the fridge.
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