Creamy Short Pasta Skillet with Cabbage, Carrot and Smoked Paprika

Instructions

1. 1

   1. Bring a large pot of water to a boil. Add the short pasta and cook according to the package until al dente, usually 8 to 10 minutes. Reserve 120 ml (1/2 cup) of the cooking water and drain the pasta.

2. 2

   2. While the pasta cooks, heat the vegetable oil in a large skillet over medium heat. Add the onion and cook for 3 minutes until softened. Stir in the garlic and cook for 30 seconds more.

3. 3

   3. Add the sliced cabbage and grated carrot to the skillet. Season with half of the salt and the black pepper. Cook for 6 to 8 minutes, stirring, until the cabbage softens but still keeps a bit of texture.

4. 4

   4. Sprinkle the wheat flour over the vegetables and stir for 1 minute so it cooks lightly without browning too much.

5. 5

   5. Pour in the milk gradually, stirring constantly to prevent lumps. Add the smoked paprika, dried oregano, and the remaining salt. Cook for 3 to 5 minutes until a creamy sauce forms.

6. 6

   6. Add the cooked pasta to the skillet along with the reserved pasta water. Mix well so the sauce coats all the pasta and cook for 2 minutes more.

7. 7

   7. Stir in half of the grated cheese until melted. Transfer the mixture to a baking dish, or keep it in an oven-safe skillet. Sprinkle the remaining cheese on top.

8. 8

   8. Broil or bake in a preheated oven at 220 °C / 425 °F for 5 to 7 minutes, until the cheese is golden in spots. Serve hot.