Creamy paprika pasta shells

paprika pasta

Happy Monday! I've had a great weekend. I went to the gym a couple times, did some shopping at Lulu Lemon, bought a beautiful pair of ankle boots and went to Franco Manca for dinner. I feel like I haven't had a full day in the kitchen for a really long time and It felt really good to be back testing and trying out new things. This is one of those that after a lot of testing, worked very well. The original idea comes from a cookery book I got last summer in Spain. The authors are 2 cooks that have a funny, down to earth cookery show on tv and I just loved their programme so I got the book.

This recipe takes a bit of time. It isn't one of those recipes you can do after work as the process is a little bit lengthy. But I promise, it will be worth it.

paprika pasta

This pasta has a bit of a twist of the normal mac and cheese. It isn't that cheesy, but it's amazingly creamy and not too heavy. Serve with a small salad or if you fancy indulging, some garlic bread and a fresh tomato salad on the side would be perfect.

Here is what you need for 2 people:

160g pasta
clove of garlic peeled
400ml of single cream
1 bay leaf
80g mascarpone cheese
1tbsp sweet paprika
1 egg yolk
100g of mature cheddar, grated thin (you can use extra mature if you want it a bit stronger)
20g butter, in like pieces
Olive oil
Salt and pepper to taste

Crush the garlic lightly with a spoon. In a pot, pour the cream and add the garlic and the bay leaf. Let it boil while stirring until it reduces slightly, take the garlic and the bay leaf out and then let it cool on the side.
Once it has cooled, pour the cream in a big bowl and whip it with the mascarpone and the paprika. Salt and pepper to taste. After add the egg yolk and 3/4 of the cheese and mix well. Keep in the fridge.
Cook the pasta, drain and set aside with a drizzle of olive oil while the oven is preheating at 180 degrees/160 FAN.

Mix the pasta with the sauce well and pour in an oven proof dish. Sprinkle the rest of the cheese and cook for 10-20 min or until golden brown at the top. Let it cool for a little bit and serve.

How was your weekend? Let me know if the comments below! Have a lovely week!

Enjoy! X