Creamy Smoked Paprika Linguine Recipe

Name: Creamy Smoked Paprika Linguine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head Garlic, End Lopped Off; 1 teaspoon Extra Virgin Olive Oil; 2 Tablespoons Butter; 2 Tablespoons Flour; 1/4 cups White Wine; 1 teaspoon Honey; 1 cup Milk; 1 teaspoon Smoked Paprika; 1 pinch Coarse Salt And Freshly Ground Pepper, To Taste; 1/2 pounds Linguine Pasta; 1/4 cups Toasted Whole Wheat Breadcrumbs; 1/4 cups Chopped Parsley; 1/4 cups Fresh Parmesan Cheese For Garnish

Servings: persons

1 head Garlic, End Lopped Off
1 teaspoon Extra Virgin Olive Oil
2 Tablespoons Butter
2 Tablespoons Flour
1/4 cups White Wine
1 teaspoon Honey
1 cup Milk
1 teaspoon Smoked Paprika
1 pinch Coarse Salt And Freshly Ground Pepper, To Taste
1/2 pounds Linguine Pasta
1/4 cups Toasted Whole Wheat Breadcrumbs
1/4 cups Chopped Parsley
1/4 cups Fresh Parmesan Cheese For Garnish

1
Preheat oven to 400 degrees F.
2
Place the garlic head in a small sheet of aluminum foil.
3
Drizzle with oil and a tiny pinch of salt.
4
Wrap up and roast 30 to 40 minutes.
5
Remove from oven and set aside to cool.
6
Melt the butter in a small sauce pan over medium heat.
7
Once the bubbling slows, whisk in the flour.
8
Once fully combined, pour in the wine and whisk about 30 seconds.
9
It wont burn off.
10
It will just enhance the flavor of the sauce.
11
Add the honey and whisk another 10 seconds.
12
Pour in the milk and slowly whisk until it thickens into a nice cream sauce, 2 minutes.
13
Add the smoked paprika and a small pinch of salt and pepper; stir to combine.
14
Transfer sauce to a small food processor.
15
Squeeze the roasted garlic cloves into the sauce.
16
They should just slide out of their skins.
17
Blitz the sauce until well combined.
18
Transfer back to sauce pan to keep warm.
19
Oh!
20
Taste it.
21
Need more heat?
22
Add more paprika.
23
Need a little more salt?
24
Do it.
25
In the meantime, bring a pot of salted water to a boil.
26
Cook the pasta until al dente.
27
Drain all but about 1/3 cup pasta water and return to pot.
28
Pour the cream sauce over the pasta and toss to coat.
29
If its too thick, add some pasta water to thin the sauce to your desired consistency.
30
Serve pasta garnished with breadcrumbs and chopped parsley.
31
And fresh Parmesan.
32
Do that.
33
Good grief do that.

704

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 head Garlic, End Lopped Off, 1 teaspoon Extra Virgin Olive Oil, 2 Tablespoons Butter, 2 Tablespoons Flour, and more.

Yes, Creamy Smoked Paprika Linguine falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creamy Smoked Paprika Linguine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions