Creamy saffron pasta its my new favorite Italian dish. I have recently came back from Naples and I cant wait to try all new food recipes and experiment in the kitchen. As always I like cooking healthier alternatives and thought of combining the organic black bean spaghetti pasta with delicious creamy sauce – all vegan friendly.The black bean pasta is available in the larger organic and health food stores. Because the pasta is made with the back beans and water it is low in carbohydrates and packed with proteins and fibre. When combined with other vegetable and sauce this is a winning dish.
Prep time: 15min | Cooking time: 20min | Serves: 2
100g black bean pasta
30g garden peas
1 medium courgette
1/2 red onion
2 garlic cloves
200ml vegan cream
2tsp vegan Parmesan cheese
1tbsp olive oil
pinch of saffron
salt & black pepper
In the medium large saucepan boil the water and cook pasta as per cooking instructions. Once cooked drain and set aside.
Use large saucepan to prepare the sauce. Chop the onion and garlic and saute for 2-3 minutes. Add garden peas and grated courgette and stir fry for approximately 5 minutes until soften.
Add salt, pepper, saffron and vegan cream and cook (but not boil) for another 5 minutes then add the pasta and cook for additional minute or two.
Sprinkle the creamy saffron pasta with vegan cheese and serve with a few flakes of saffron on top.