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Spain on a Fork > All Recipes > Main Dishes > Paella-Style Pasta Recipe | Spanish-Inspired Pasta | One-Pan Recipe
All Recipes, Main Dishes / November 17, 2021
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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
CourseMain Course
CuisineSpanish
Prep Time 10 minutes
Cook Time 25 minutes
Servings 2
Calories 732 kcal
Author Albert Bevia @ Spain on a Fork
Ingredients
- 3tbspextra virgin olive oil45 ml
- 1/2onion
- 5clovesgarlic
- 1/2green bell pepper
- 1/2red bell pepper
- 1tspsweet smoked Spanish paprika2.30 grams
- 1cuptomato sauce225 grams
- 3cupsvegetable broth710 ml
- 1/2cupcanned lima beans85 grams
- 1/4tspsaffron threads.17 grams
- 2cupsuncooked penne pasta200 grams
- pinchsea salt
- dashblack pepper
- handfulfinely chopped parsley
- 1lemon
Instructions
Heat a 12-inch (30 cm) paella pan with a medium-high heat and add in 3 tbsp extra virgin olive oil
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
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
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 732Calories 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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Tags: extra virgin olive oil, garlic, green bell peppers, lima beans, one-pan, onions, pasta, penne pasta, plant based, recipe, red bell peppers, saffron, sweet smoked spanish paprika, tomato sauce, tomatoes, vegan, vegetable broth, vegetables
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