This is one of my absolute favorite perfect-go-to ways of having pasta. And its easily adaptable to any diet, as mine is a vegan version. I’ll warn you now: its not the cheapest nor the lightest, but dayum gurl this is a treat! Welcome to saffron spaghetti heaven ❤
Ingredients (serves 2)
Pasta of your choice (in my case, 200g wholewheat spaghetti [314cal ; 0,34£] )
0.4g saffron [2,10£]
150g courgette [26cal ; 0,30£]
200ml vegan cream [250cal ; 0,76£]
1 tbsp of E.V. Olive Oil [108cal ; 0,10£]
Salt & Pepper
1 clove of garlic
Boil a pan of water over medium heat. Once the water starts boiling, add salt and your pasta of choice, and follow the cooking time on the package. In the meanwhile, on a skillet heat the tablespoon of olive oil with the clove of garlic. For a more intense flavor, chop the clove. Be careful not to burn the garlic. Once the oil is heated, add the chopped courgette, salt and pepper and cook until the vegetable is soft and slightly browned. In a small cup heat some cooking water from the pasta or 50ml of cream and add your saffron. Set aside.
Once your pasta is al dente, drain and add it to your skillet. Add all your cream and heat while stirring until the cream starts to dense up. Serve with a further sprinkle of pepper.
Total Calories: 350cal per person
Total cost: 1,80£ per person