Dutch Oven Silky Smoky Peruvian Vegan Pasta
A rich, smoky pasta dish inspired by Peruvian flavors, made entirely vegan in a Dutch oven for a silky sauce that clings perfectly to every strand. This 5-ingredient recipe delivers deep, aromatic complexity with minimal effort.
Ingredients
Ingredients
- 12 oz spaghetti or linguine, for a hearty base
- 2 tbsp smoked paprika for smoky depth
- 1 cup canned coconut milk full-fat for creaminess
- 1 tbsp olive oil for sautéing
- 3 cloves garlic minced, for aromatic base
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or coconut milk to restore creaminess. Make-Ahead: Prepare the sauce up to 2 days in advance; reheat and toss with freshly cooked pasta. Variations: Add a pinch of cayenne for heat or stir in 1/2 cup of frozen peas for color and texture. For a gluten-free version, use gluten-free spaghetti. Serve with a side of roasted vegetables or a fresh green salad for a complete meal.