Vegan Saffron and British Asparagus Pasta, is literally gold served in a bowl, yes, this bowl of pasta seems expensive but let me assure you, it is totally worth it. This luxurious creamy pasta sauce will surpass any of your normal pasta cream sauces. This easy but heavenly pasta comes together in less than 15 minutes on your table with minimal ingredients, This dish is perfect for a summer lunch, when you really don't want to work too hard at cooking, but have a craving for something attractive and satisfying.
More Pasta Recipes-> Spianch, Tomato and Olives Tagliatelle | Avocado Peasto Pasta | Creamy Mac'n' Cheese | Parsley Walnut Pesto Pasta | Kale Spaghetti Genovese
Indian women and their love affair with gold is known to the whole world, for Indians, gold is that ultimate love object. As much as we love gold, we love saffron and obviously take great pride in decking up with gold and cooking with saffron, the world's priciest spice. Well, let me tell you about me then, I love to cook with saffron but not so much keen on gold.
For more Vegan recipe click here .
Zurich, we were invited to the Hiltl, world's oldest vegetarian restaurant. We tried for the first ever time saffron pasta, since then these awesome flavours were dancing in my head. The waiter who was looking after us at Hiltl, told me about all the ingredients they used in this recipe so I had a rough idea how to cook this pasta.
Now that British Asparagus is appearing plentiful on our markets and shops, it was time to pick up a bunch as they are here for only 8 week season. So this time it went in this pasta dish.
Use dairy cream and butter if you like.
Sprinkle cheese once pasta is done, vegan can use nutritional yeast.
Vegan Saffron and British Asparagus Pasta
This Vegan Saffron and British Asparagus Pasta is prepared with luxurious and king of spice Saffron.The Saffron adds a lovely golden hue and a light aromatic flavour that compliments the coconut milk. And briefly cooked crunchy asparagus lends beautiful extra colour to this dish.
- 350 g Dried or fresh of your choice ( I used dried tagliatelle)
- Big pinch of Saffron threads
- 250 g Coconut milk
- 3 tbsp. Coconut oil
- 1 bunch Asparagus
- 3-4 cloves Garlic crushed
- Pinch red chilli flakes
- Salt and pepper
- 1/2 cup Courgette chopped
Cook the dried pasta according to packet instructions.In a heavy bottom pan heat oil and fry garlic just for a few seconds.Add asparagus and chopped courgette and saute not more than 2 minutes.Add saffron and coconut milk, keep the heat on very low and stir the coconut milk until it gets little thicker.Now add drained pasta, salt, pepper and red chilli flakes.Stir very quickly and serve hot.Enjoy!
DetailsPrep time: Cook time: Total time: Yield: 4 servings
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