Uploaded August 2026 | Updated September 2026, 3 weeks ago
A delicious twist on your usual pasta, made with a rich, creamy paprika sauce without using any cream, butter, or oil. Roasted bell peppers, onions, tomatoes, and paneer come together to create a silky, flavour-packed sauce that's both wholesome and satisfying.
Ready in just 15–20 minutes, this is a healthy and comforting meal that's perfect when you're looking for something different from the usual red or white sauce pasta. The full written recipe is mentioned below in the description, do give it a try. Happy Cooking! ❤️
Say hello to the BLP 2.0, your new kitchen superstar that makes cooking easier, faster, and way more fun 🥰🚀 If you've been thinking of getting one, now's the perfect time because the Amazon Great Freedom Sale is live for a limited period of time.
Happy shopping! 🛍️
🛒 Buy on Amazon: amzn.in/d/00oVb9g
Full written recipe - Pasta in Paprika Sauce
Prep Time: 5 minutes
Cooking Time: 15-20 minutes
Serving: 2–3 people
Ingredients:
Paprika Sauce
RED BELL PEPPER | लाल शिमला मिर्च 2 LARGE SIZED
ONION | प्याज़ 1 SMALL SIZED
TOMATO | टमाटर 1 SMALL SIZED
LOW FAT PANEER | लो फैट पनीर 125 GRAMS
GARLIC | लहसुन 10–15 CLOVES
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TBSP
WATER | पानी AS REQUIRED
Boiling the Pasta
HOT WATER | गरम पानी AS REQUIRED
SALT | नमक A LARGE PINCH
RIGATONI | रिगाटोनी 200 GRAMS
Finishing ingredients
SALT | नमक TO TASTE
BLACK PEPPER | काली मिर्च A PINCH (FRESHLY CRUSHED)
HONEY | शहद 1 TSP
PASTA WATER | पास्ता का पानी 1–2 LADLES
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
Method:
To roast the veggies, place a wire rack directly on the flame. Put the red bell peppers, onion, and tomato on it and roast over a direct flame, turning at intervals, until the skin turns completely black on the outside.
The tomato and onion will be done in about 3–4 minutes, transfer them to a bowl and cover. Continue roasting the bell peppers for another 1–2 minutes until fully charred all over. Transfer to the same bowl and cover. Let everything steam for 2–4 minutes so they soften fully from the inside.
Once steamed, peel the charred skin away from all three. If needed, rinse quickly under water to make peeling easier.
Remove the core and seeds from the bell peppers and discard. Trim the eye of the tomato and roughly cut it. Cut the onion into quarters.
Add the roasted vegetables to a blender along with the paneer, garlic, kashmiri red chilli powder, and a little water. Blend into a completely smooth, fine sauce.
Strain the sauce into a pan. The consistency should be smooth and velvety.
Bring a large saucepan of hot water to a rolling boil. Add a large pinch of salt. Add the rigatoni and cook as per the packet instructions, about 10 minutes for this pasta.
Rigatoni works particularly well here as its grooves hold the sauce beautifully. You can also use penne or spaghetti.
To check if the pasta is done, cut a piece through the centre, there should be no white ring remaining inside. Once fully cooked with a slight bite, drain and reserve 1–2 ladles of the pasta water before discarding the rest.
Place the pan with the strained sauce on the flame and bring it to a gentle simmer.
Add salt, freshly crushed black pepper, and honey. Let the sauce simmer until the pasta is ready.
Add the drained pasta directly into the sauce and mix well so every piece is evenly coated. No further cooking is needed at this stage, just toss it through. Add pasta water a ladle at a time to loosen the consistency to your liking. Taste and adjust seasoning. Finish with fresh coriander and mix lightly.
Your creamy Pasta in Paprika Sauce is ready. Serve immediately. You can also optionally garnish the pasta with some feta cheese.
#YFL #SanjyotKeer #creamypasta #pastarecipe #paprikasauce
Follow Your Food Lab on:
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Follow my personal handles here: (Chef Sanjyot Keer)
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(Best for independent creators)
Intro 0:00
Roasting Veggies 1:31
Blending Sauce 3:54
Boiling Pasta & Final Cooking 6:20
Plating 9:26
Outro 10:32
A delicious twist on your usual pasta, made with a rich, creamy paprika sauce without using any cream, butter, or oil. Roasted bell peppers, onions, tomatoes, and paneer come together to create a silky, flavour-packed sauce that's both wholesome and satisfying.
Ready in just 15–20 minutes, this is a healthy and comforting meal that's perfect when you're looking for something different from the usual red or white sauce pasta. The full written recipe is mentioned below in the description, do give it a try. Happy Cooking! ❤️
Say hello to the BLP 2.0, your new kitchen superstar that makes cooking easier, faster, and way more fun 🥰🚀 If you've been thinking of getting one, now's the perfect time because the Amazon Great Freedom Sale is live for a limited period of time.
Happy shopping! 🛍️
🛒 Buy on Amazon: amzn.in/d/00oVb9g
Full written recipe - Pasta in Paprika Sauce
Prep Time: 5 minutes
Cooking Time: 15-20 minutes
Serving: 2–3 people
Ingredients:
Paprika Sauce
RED BELL PEPPER | लाल शिमला मिर्च 2 LARGE SIZED
ONION | प्याज़ 1 SMALL SIZED
TOMATO | टमाटर 1 SMALL SIZED
LOW FAT PANEER | लो फैट पनीर 125 GRAMS
GARLIC | लहसुन 10–15 CLOVES
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TBSP
WATER | पानी AS REQUIRED
Boiling the Pasta
HOT WATER | गरम पानी AS REQUIRED
SALT | नमक A LARGE PINCH
RIGATONI | रिगाटोनी 200 GRAMS
Finishing ingredients
SALT | नमक TO TASTE
BLACK PEPPER | काली मिर्च A PINCH (FRESHLY CRUSHED)
HONEY | शहद 1 TSP
PASTA WATER | पास्ता का पानी 1–2 LADLES
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
Method:
To roast the veggies, place a wire rack directly on the flame. Put the red bell peppers, onion, and tomato on it and roast over a direct flame, turning at intervals, until the skin turns completely black on the outside.
The tomato and onion will be done in about 3–4 minutes, transfer them to a bowl and cover. Continue roasting the bell peppers for another 1–2 minutes until fully charred all over. Transfer to the same bowl and cover. Let everything steam for 2–4 minutes so they soften fully from the inside.
Once steamed, peel the charred skin away from all three. If needed, rinse quickly under water to make peeling easier.
Remove the core and seeds from the bell peppers and discard. Trim the eye of the tomato and roughly cut it. Cut the onion into quarters.
Add the roasted vegetables to a blender along with the paneer, garlic, kashmiri red chilli powder, and a little water. Blend into a completely smooth, fine sauce.
Strain the sauce into a pan. The consistency should be smooth and velvety.
Bring a large saucepan of hot water to a rolling boil. Add a large pinch of salt. Add the rigatoni and cook as per the packet instructions, about 10 minutes for this pasta.
Rigatoni works particularly well here as its grooves hold the sauce beautifully. You can also use penne or spaghetti.
To check if the pasta is done, cut a piece through the centre, there should be no white ring remaining inside. Once fully cooked with a slight bite, drain and reserve 1–2 ladles of the pasta water before discarding the rest.
Place the pan with the strained sauce on the flame and bring it to a gentle simmer.
Add salt, freshly crushed black pepper, and honey. Let the sauce simmer until the pasta is ready.
Add the drained pasta directly into the sauce and mix well so every piece is evenly coated. No further cooking is needed at this stage, just toss it through. Add pasta water a ladle at a time to loosen the consistency to your liking. Taste and adjust seasoning. Finish with fresh coriander and mix lightly.
Your creamy Pasta in Paprika Sauce is ready. Serve immediately. You can also optionally garnish the pasta with some feta cheese.
#YFL #SanjyotKeer #creamypasta #pastarecipe #paprikasauce
Follow Your Food Lab on:
instagram.com/yourfoodlab
facebook.com/yourfoodlab
Follow my personal handles here: (Chef Sanjyot Keer)
instagram.com/sanjyotkeer
facebook.com/sanjyotkeerofficial
https://x.com/sanjyotkeer
The Music I use in All my videos - bit.ly/3CdPbSc
(Best for independent creators)
Intro 0:00
Roasting Veggies 1:31
Blending Sauce 3:54
Boiling Pasta & Final Cooking 6:20
Plating 9:26
Outro 10:32
