Saffron Cream Pasta with Veggies

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I was asked to teach a special vegetarian meal for Valentine’s Day. I wanted to create something that was unique, flavorful and simple to prepare for whomever is cooking the meal for their date or family. This sauce is rich and creamy and the vegetables add lots of color, flavor and texture. The pinch of saffron adds a nice lavish touch.

I shared this dish on the show Friday, and will be teaching it on February 12th at “Roanoke Natural Food’s Co-Op.” I apologize for the lack of pictures. I will add more after my class. It is genuinely so easy, you don’t even need them!

Saffron Cream Pasta with Veggies

16 oz of bow tie pasta or orecchiette ( I prefer the orecchiette)
1 pint of whipping cream
6 oz goat cheese
3 garlic cloves (minced)
S&P to taste
1 pinch of saffron

10 oz of edamame (shelled and cooked)
1/2 cup of roasted red peppers
1 cup of cherry tomatoes sliced.

Boil pasta according to package.

Sautee garlic in butter in large skillet over medium heat.
Add cream to skillet and mix well.
Add goat cheese until well blended.
Salt and Pepper to taste.
Add pinch of saffron and mix well.saffron

Add the veggies and cook on medium for five minutes. You want everything to be warm but not wilted.

Serve over the pasta with salad and bread.

American wife to this Indian life. I am a right-brained, American woman married to a left-brained Indian man. I love art, design, up-cycling and multiple DIY projects at the same time. He loves simplicity and order. Follow us on this cultural collision as I combine our personalities and cultural differences through art, design, food, and raising kids. When I am not working on a craft or project, I co-host a lifestyle/entertainment show called "Daytime Blue Ridge," on our local NBC affiliate, WSLS 10. www.DaytimeBlueRidge.com

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