Serves 2 people
1 pinch saffron threads
1 cup corn kernels
2 cloves garlic (finely chopped)
1 large green chilli (deseeded and finely chopped)
1 shallot (peeled and finely chopped)
½ tsp lemon juice
1 tsp curry powder
240 g angel hair pasta
400 ml water
2 tbsp olive oil
¼ tsp salt + extra to taste
freshly ground black pepper (to taste)

Recipe Courtesy of
Sarah Huang Benjamin

One Pot Saffron Corn Pasta

With lots of flavour, this vegan pasta uses a nifty trick of blending half the sauce to create a creamy texture, with no dairy!

Difficulty: Easy

Preparation: 10 min
Cook: 15 min
Clean up: 10 min

Steps: 2 steps
12 Ingredients

Difficulty: Easy
Steps: 2 steps
12 Ingredients

Preparation: 10 min
Cook: 15 min
Clean up: 10 min

Instructions

Make sauce
- In a deep saute pan, heat up olive oil on a medium heat. Saute the shallot until translucent.
- Add the garlic and green chilli, and saute for 30 seconds. Add the corn kernels. Stir the curry powder in.
- Pour water in, add salt, and drop the saffron threads in to infuse. Bring to a boil, and cook for 1 minute.
- Use an immersion blender to roughly blend up the sauce.

Cook Pasta
- Add the pasta, and stir to separate strands. Bring to a boil, stirring periodically.
- Test the pasta, and add more water if needed.

Plate and Serve!

When the pasta is cooked al dente, season with extra salt if needed, and freshly ground black pepper. Stir in lemon juice and serve immediately.

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Name: One Pot Saffron Corn Pasta
Prep time: P0Y0M0D0H10M0S
Cook time: P0Y0M0D0H15M0S
Total time: P0Y0M0D0H25M0S
Yield: Serves 2 people
Cuisine: Asian
Ingredients: 1 pinch saffron threads; 1 cup corn kernels; 2 cloves garlic (finely chopped); 1 large green chilli (deseeded and finely chopped); 1 shallot (peeled and finely chopped); ½ tsp lemon juice; 1 tsp curry powder; 240 g angel hair pasta; 400 ml water; 2 tbsp olive oil; ¼ tsp salt + extra to taste; freshly ground black pepper (to taste)