Saffron and vegan cream are a match-made in heaven in this Creamy Saffron Vegetable Pasta. Who doesn’t love twirls of pasta with lots of fresh veggies? Yum!
Cook the pasta in a large pot of salty water according to packet instructions and drain.
Heat the olive oil in a large saucepan. Sauté the onion until translucent and then add the mushrooms. Cook over a medium heat, stirring often to slightly brown the mushrooms.
Add the broccoli, runner beans, peas, saffron and veg stock. Cook for 5 minutes.
Pour in the cream and simmer very gently for 2-3 minutes. Sprinkle in chilli flakes, sea salt and chopped parsley.
Add the cooked pasta to the pan and stir well to coat. Heat through until bubbling and serve immediately.