Paella-Style Pasta Recipe | Spanish-Inspired Pasta | One-Pan Recipe

This Paella-Style Pasta recipe is seriously good. It has all the flavors of a Spanish paella, expect we´re using penne pasta instead of rice. It´s above & beyond easy to make and done in about 30 minutes. The perfect dish for a busy weeknight dinner or for a relaxed weekend lunch.

To cook this recipe, I used a paella pan. But you can totally use a regular fry pan. Either way you go, make sure it´s large enough to hold all the ingredients. As this is a one-pan recipe.

To make this recipe, I used the typical vegetables that are used in Spain to make a vegetable paella. However, you can mix things up and use whatever vegetables you like. You can even add in some grilled chicken or shrimp if you like.

TIPS & TRICKS to Make this Recipe: The penne pasta I use takes about 12 minutes to cook al dente per the package instructions. But since we are cooking the pasta with the rest of the ingredients, it takes another 1 to 2 minutes to get them perfectly cooked al dente. So make sure to check the package instructions in your pasta so you don´t overcook the pasta.

Key Ingredients & Cookware I used in this Recipe:
PAELLA PAN
EXTRA VIRGIN SPANISH OLIVE OIL
SAFFRON THREADS I USED
SPANISH PAPRIKA
HOMEMADE VEGETABLE BROTH
SPANISH SEA SALT

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Watch the Video Below on How to Make this Paella-Style Pasta Recipe

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Paella-Style Pasta Recipe | Spanish-Inspired Pasta | One-Pan Recipe

Course Main Course

Cuisine Spanish

Prep Time 10 minutes

Cook Time 25 minutes

Servings 2

Calories 732 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 3 tbsp extra virgin olive oil 45 ml
• 1/2 onion
• 5 cloves garlic
• 1/2 green bell pepper
• 1/2 red bell pepper
• 1 tsp sweet smoked Spanish paprika 2.30 grams
• 1 cup tomato sauce 225 grams
• 3 cups vegetable broth 710 ml
• 1/2 cup canned lima beans 85 grams
• 1/4 tsp saffron threads .17 grams
• 2 cups uncooked penne pasta 200 grams
• pinch sea salt
• dash black pepper
• handful finely chopped parsley
• 1 lemon

Instructions

1. Heat a 12-inch (30 cm) paella pan with a medium-high heat and add in 3 tbsp extra virgin olive oil

2. After 2 minutes, add in 1/2 onion roughly chopped, 1/2 green & 1/2 red bell pepper roughly chopped and 5 cloves garlic roughly chopped, mix the vegetables continuously with the olive oil so they all evenly sautee

3. After 5 to 6 minutes and the vegetables are lightly sauteed, add in 1 tsp sweet smoked paprika and quickly mix together, then add in 1 cup tomato sauce and season with sea salt & black pepper, mix together and simmer, after 3 minutes and the tomato sauce has thickened up, add in 3 cups vegetable broth, 1/2 cup precooked lima beans and 1/4 tsp saffron threads, mix together and bring to a boil

4. Once the broth comes to a full boil, add in 2 cups uncooked penne pasta, after 7 to 9 minutes and most of the broth has been absorbed, but there is still plenty of broth left, lower the fire to a low-medium heat, simmer for another 3 to 4 minutes or until almost all the broth has been absorbed, then remove from the heat and cover with a dishcloth, after a couple minutes uncover the pan and serve at once, sprinkled with finely chopped parsley and some lemon wedges, enjoy!

Recipe Notes

Get the Saffron Threads I used to make this recipe

Nutrition Facts

Paella-Style Pasta Recipe | Spanish-Inspired Pasta | One-Pan Recipe

Amount Per Serving

Calories 732 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 3g19%

Polyunsaturated Fat 3g

Monounsaturated Fat 16g

Sodium 812mg35%

Potassium 968mg28%

Carbohydrates 111g37%

Fiber 11g46%

Sugar 13g14%

Protein 22g44%

Vitamin A 2066IU41%

Vitamin C 75mg91%

Calcium 77mg8%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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