Creamy Courgette and Saffron Pasta Sauce

by Betty Bee


Something simple yet luxurious, everyday but just a little bit different.

Serves 4

3 courgettes
250 ml chicken or vegetable stock
250 ml thick cream
1 small pinch of saffron strands
50 g  grated Parmesan cheese
Olive oil
Salt, pepper
400g cooked Penne pasta

Place the saffron strands in a bowl with a tablespoon of water to infuse. 

Dice the courgettes and place in a pan with the chicken stock. Bring to the boil and then simmer for about five minutes. Drain.

In a large pan over a gentle heat mix the courgettes with the cream and saffron infusion until slightly thickend.  Add the cooked pasta and stir until warmed through. Season well and serve.