There’s something soothing about a meal that wraps you in warmth without demanding hours of your evening. This one pot paprika pasta does exactly that: a creamy, smoky dish that feels like a cozy hug after a long day. The smell of paprika and garlic filling the kitchen somehow makes everything pause for a moment, like the world just slowed down to savor that first bite.
I remember the first time I made this, I got a little distracted by a phone call halfway through stirring and almost overcooked the pasta—but honestly, that tiny mishap didn’t ruin anything. The sauce still came together silky and rich, and the flavors balanced just right. It’s forgiving like that, which makes it easy to keep coming back to.
Why You’ll Love It:
- One pot, minimal cleanup—because who really wants to spend more time washing dishes?
- Creamy and flavorful with a smoky paprika kick that’s cozy, not overwhelming.
- Quick to prepare, making it great for busy weeknights when you want comfort without the wait.
- It’s simple—and that’s kind of the point. No complicated steps, just honest ingredients coming together.
If you’re a fan of dishes that feel like a warm blanket, this pasta fits right in. It’s the kind of meal you can make without thinking too hard, then sit down and enjoy like you’ve earned a little moment of calm.
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One Pot Paprika Pasta
- Total Time: 30 minutes
- Yield: 4 1x
Description
A creamy, flavorful one pot paprika pasta that’s quick and easy to make. Perfect for a comforting weeknight dinner with minimal cleanup.
Ingredients
12 ounces elbow macaroni pasta
1 tablespoon olive oil
1 medium yellow onion, finely chopped
3 cloves garlic, minced
1 tablespoon sweet paprika
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon black pepper
4 cups vegetable broth
1 cup whole milk
1 cup shredded sharp cheddar cheese
1/2 cup sour cream
Instructions
Heat olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in sweet paprika, smoked paprika, cayenne pepper, salt, and black pepper. Cook for 30 seconds to toast the spices.
Add the elbow macaroni pasta to the pot and stir to coat with the spices and onion mixture.
Pour in the vegetable broth and whole milk. Stir to combine.
Bring the mixture to a boil, then reduce heat to medium-low and simmer uncovered for 12-15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
Remove the pot from heat and stir in the shredded cheddar cheese and sour cream until creamy and well combined.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve immediately, garnished with extra paprika or chopped fresh parsley if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Kitchen Notes: I usually use a heavy-bottomed pot to keep the heat even, but any large pot will work just fine. When serving, a sprinkle of fresh parsley or a little extra paprika on top adds a nice touch. Sometimes I swap the cheddar for a sharper cheese or toss in some cooked sausage if I’m feeling extra indulgent—though honestly, the original version holds its own without any extras. And if you want it spicier, a pinch more cayenne can give it an extra kick, but I tend to keep it mild so the smoky paprika can shine.
FAQ:
Can I use a different pasta shape? Sure, though cooking times might vary a bit, so keep an eye on it. Elbow macaroni works best for that classic creamy texture.
Is it possible to make this dairy-free? I haven’t tried a full dairy-free version myself, but swapping the milk and cheese for plant-based alternatives might work. Just expect a slightly different texture.
Can I prepare it ahead of time? Leftovers store well for a couple of days in the fridge. Reheat gently with a splash of milk to bring back the creaminess.
Give this one pot paprika pasta a try next time you want something comforting but fuss-free. Once you get that first creamy, smoky bite, you might find yourself making it more often than you thought.