Pasta alla Zafferano

Pasta alla Zafferano is a vibrant and aromatic vegan pasta dish infused with the delicate flavors of saffron and complemented by seasonal vegetables. This dish combines simplicity and elegance, making it perfect for any occasion.

Ingredients

• Pasta (spaghetti or fettuccine) - 160 grams
• Saffron threads - 0.1 grams
• Vegetable broth - 500 milliliters
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Shallot - 1, finely chopped
• Cherry tomatoes - 200 grams, halved
• Spinach - 100 grams, fresh
• Nutritional yeast - 2 tablespoons
• Salt - to taste
• Black pepper - to taste
• Fresh basil - a handful, chopped

Steps

1. In a small bowl, soak the saffron threads in 2 tablespoons of warm vegetable broth for about 10 minutes.
2. Cook the pasta in a pot of boiling salted water according to package instructions until al dente. Reserve 100 milliliters of pasta water before draining.
3. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped shallot and sauté until translucent, about 3-4 minutes.
4. Add the halved cherry tomatoes to the skillet and cook until they soften, about 5 minutes.
5. Stir in the spinach and cook until wilted, about 2 minutes.
6. Add the reserved saffron-infused broth and the remaining vegetable broth to the skillet, bringing it to a gentle simmer.
7. Once the pasta is drained, add it to the skillet along with the reserved pasta water and toss to combine, allowing the flavors to meld for 2-3 minutes.
8. Stir in nutritional yeast, salt, and black pepper to taste. Remove from heat and garnish with fresh basil before serving.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 80 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 370 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from saffron and tomatoes.
• High in fiber and plant-based protein from whole grains and vegetables.

Tags