Saffron – Carrots – Pasta
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g pasta
- 2 large carrot (s)
- 1 small onion (s), chopped
- 1 small clove (s) garlic, chopped
- 50 ml cream (soy) or sour cream
- Margarine, or butter
- 1 handful parsley, fresh, chopped
- salt and pepper
- saffron
- Cayenne pepper
- some cherry tomatoes, halved
Print Recipe
Pin Recipe Instructions
- Cook the pasta according to the instructions on the packet and let it drain.
- Cut the carrots into fine strips with the peeler. Sauté in hot fat until firm to the bite, sweat the onion and garlic briefly and add the cream. Stir in the saffron. Season well.
- Mix the sauce with the pasta, let it steep briefly and then fold in the parsley and cherry tomatoes.
- A crispy green salad goes best with it.
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