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Creamy Garlic & Paprika Spaghetti

Creamy Garlic & Paprika Spaghetti | Espaguetis al Pimentón Recipe

Course Main Course
Cuisine Mediterranean, Spanish
Prep Time 5 minutes
Cook Time 20 minutes
Servings 2
Calories 770 kcal
Author Albert Bevia @ Spain on a Fork


  • 2 tbsp extra virgin olive oil 30 ml
  • 1 small onion
  • 6 cloves garlic
  • 1 1/2 tsp sweet smoked spanish paprika 3.50 grams
  • 1 tbsp all-purpose flour 9 grams
  • 3/4 cup milk 175 ml
  • 3/4 cup vegetable broth 175 ml
  • 8 oz spaghetti 225 grams
  • 1/2 cup grated Manchego cheese 40 grams
  • handful finely chopped parsley
  • pinch sea salt
  • dash black pepper


  1. Fill a stock pot a little over half ways with cold water, season generously with sea salt and heat with a high heat

  2. Meanwhile, finely chop 1 small onion, roughly chop 6 cloves garlic, finely grate 1/2 cup Manchego cheese and reserve 1 1/2 tsp sweet smoked Spanish paprika

  3. Heat a large fry pan with a medium heat and let it heat up

  4. Once the water comes to a boil, add in 8 oz uncooked spaghetti into the stock pot, mix together so all the spaghetti is covered in the water

  5. While the pasta is cooking, add in 2 tbsp extra virgin olive oil into the hot pan, then immediately add in the chopped onion & garlic, mix with the olive oil, after 2 minutes add in a generous 1 tbsp all-purpose flour, continue to mix together, 2 minutes later add in the paprika, quickly mix together, then add in 3/4 cup milk and 3/4 cup vegetable broth, mix continuously for 4 to 5 minutes or until you end up with a light creamy texture, then season with sea salt & black pepper, mix together and turn off the heat

  6. Once the sauce is done the spaghetti should be cooked al dente, add the spaghetti directly from the stock pot into the pan with sauce, shaking off any excess water, then mix the spaghetti with sauce until well mixed, remove from the stove top

  7. Add in the 1/2 cup grated cheese and 1 tbsp (4 grams) finely chopped parsley, mix together until well mixed, serve at once sprinkled with finely chopped parsley, enjoy!

Recipe Notes

Get the Sweet Smoked Spanish Paprika I used to make this Recipe

Nutrition Facts
Creamy Garlic & Paprika Spaghetti | Espaguetis al Pimentón Recipe
Amount Per Serving
Calories 770 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 11g69%
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Cholesterol 41mg14%
Sodium 570mg25%
Potassium 516mg15%
Carbohydrates 100g33%
Fiber 5g21%
Sugar 10g11%
Protein 26g52%
Vitamin A 1232IU25%
Vitamin C 5mg6%
Calcium 467mg47%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.