When Italian comfort food meets the richness of India's Saffron! Combining Italian and Indian heritage to develop something more wonderful, wonderful and naturally yummy!.

This creamy and fragrant dish lets the saffron shine while keeping the pasta soft and reassuring. Every bite has plenty of flavour and texture, turning easy active ingredients into a restaurant-style dish that feels amazing yet familiar. It is ideal for cozy suppers in the house or simply for impressing your visitors.

PASTA IN SAFFRON SAUCE.

Components.

2 cups boiled penne pasta.
A generous pinch of saffron.
1 1/2 tbsps olive oil.
2 tablespoons butter.
2 tablespoons fine-tuned flour (maida).
A generous pinch of saffron.
1 tablespoon sliced garlic.
1/2 tsp red chilli flakes.
2 1/2 cups milk.
8-10 blanched broccoli florets.
1/2 small yellow capsicum, seeded and cut into triangles.
1/2 small red capsicum, seeded and cut into triangles.
1/2 little green capsicum, seeded and cut into triangles.
4-5 button mushrooms, sliced and cooked.
Salt to taste.
Fresh basil sprig for garnish.
Garlic bread for serving.

Approach.

1. Heat olive oil and butter in a pan. Include refined flour, saffron and sauté till fragrant.
2. Add garlic and sauté till golden brown. Include red chilli flakes and blend well.
3. Include milk and cook till thick.
4. Add broccoli, yellow capsicum, red capsicum, green capsicum and mushrooms and cook for 2-3 minutes.
5. Add pasta and salt and cook for 2-3 minutes.
6. Transfer in a serving bowl, garnish with basil sprig and serve hot with garlic bread.

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