Pasta with saffron tomato coconut milk recipe

Pasta with Saffron Tomato Coconut Milk recipe

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Recipe intro

This Pasta with Saffron Tomato Coconut Milk recipe is a delightful fusion of flavors that will transport your taste buds to new heights. The combination of saffron, tomato, and coconut milk creates a creamy and aromatic sauce that perfectly coats the pasta. The saffron adds a touch of luxury and depth to the dish, while the tomato brings a tangy and vibrant element. With just a few simple ingredients, you can create a restaurant-worthy pasta dish that is sure to impress.

Keywords: pasta, saffron, tomato, coconut milk, creamy.

Pasta with saffron tomato coconut milk recipe details

Pasta with saffron tomato coconut milk recipe, recipe Rating: 4.7
Number of votes:119 

Ingredients

400 g	Fettucine pasta
2 tsp	vegetable oil
4 large	tomatoes, very finely chopped
1 clove(s)	garlic, chopped
1 pinch(es)	powdered saffron
¼ tsp	grated lemon peel
240 ml	coconut milk
	salt and pepper, to taste
	fresh basil leaves

Instructions

Heat oil in a saucepan over medium heat. Add tomatoes, garlic and saffron and stir constantly until most of the liquid has evaporated and mixture is reduced by about half.

Stir in coconut milk and lemon peel and season with salt and pepper. Simmer a couple of minutes, until sauce is heated through and flavours have blended.

Cook pasta all dente. Drain.

Add pasta to the saucepan and mix with the prepared sauce. Ladle onto plates and garnish with fresh basil leaves.

Preparation time:
ca. 15 min
Grade of difficulty:
easy
Calories per portion:
n/a