Quick Vegan Saffron White Wine & Red Pepper Farfalle
Ingredients
- 200g farfalle pasta
- 1 pinch saffron threads
- 4 tbsp vegan butter (e.g., @earthbalance)
- 1/2 cup white wine
- 1 tbsp red pepper flakes
- 1/4 cup unsweetened coconut cream (refrigerated to access only the cream)
- Salt and pepper to taste
Preparation
Bring heavily salted water to a boil in a deep pot and cook the pasta according to packet instructions.
In a bowl, combine saffron threads and 1/4 cup hot water. Let it rest for 10 minutes.
Simmer white wine in a large pan over medium heat for 5-7 minutes, allowing it to lightly reduce.
Gradually add 3 tbsp of vegan butter to the pan and stir until bubbling.
Whisk the refrigerated coconut cream with 1/4 cup of water in a measuring cup until smooth. Add this mixture to the pan along with the saffron water.
Season the sauce with salt and pepper and cook until it thickens.
Add the cooked pasta directly from the pot to the pan, and incorporate 1 more tbsp of vegan butter.
Stir the pasta until it's evenly coated with the sauce.