Creamy Courgette and Saffron Pasta Sauce
by Betty Bee
Something simple yet luxurious, everyday but just a little bit different.
250 ml chicken or vegetable stock
250 ml thick cream
1 small pinch of saffron strands
50 g grated Parmesan cheese
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.