Saffron infused tri-color pasta
Here is your Sunday 'fancy' meal - tri-color pasta infused with Saffron and just a touch of garlic. Served with tri-color Cauliflowers roasted with plenty of red pepper flakes plus red onion pickled salad.
Servings: 4
Ingredients
- 16 oz Tri-color pasta Gluten-free variety can also be used
- 2 cups Almond milk
- 1 tsp Plain flour Gluten-free option - use Corn flour
- 2 tbsps Olive oil
- 2 pinches Saffron strands
- 3 pods Garlic sliced
- 4 tbsps Parmesan cheese Vegan option works well
Instructions
- Start a large skillet on low heat and add Olive oil
- Warm the saffron strands and toss in the garlic
- When good flavor emanates, sprinkle the flour, stir well
- Add the Almond milk and bring to a very low boil
- Add half of the parmesan cheese
- Add the cooked pasta and toss well to coat
- Top with remaining parmesan cheese
- Serve warm with a side of cauliflowers and Red Onion pickled salad