Saffron Linguine with Courgettes and Onions
When the winter gets a bit grey, this is the mood booster kick I go for!
As it turns out, saffron is quite a good mood booster, so I try to incorporate it into my menu whenever I feel a little under the weather. Another saffron go-to for me is my chocolate-saffron cookies. Subscribe for more and stay tuned 😉
This vegetarian recipe has very few ingredients:
1x courgette
1x large onion
A pinch of saffron
A tablespoon of butter (swap to vegetable oil for a vegan version)
A teaspoon of wholegrain mustard
A portion of linguine
Optional - a teaspoon of garlic confit
Pro tip: I made garlic confit a few days ago when I made the Mushroom Tagliatelle with Garlic Confit in a Light Butter Sauce. You can read more about how I make it there.
Element 1: Linguine
Boil water, cook linguine according to packaging, set aside
Element 2: Sauce
Panfry sliced onions with a tablespoon of olive oil until translucent
Add in a teaspoon of wholegrain mustard, and a dash of salt for seasoning, then mix
Continue panfrying until the onions have a little colour
Add in diced courgettes, saffron, and butter
Stir, let the saffron bloom in the butter
After a minute or so, add in ½ cup of water, garlic confit (optional), close the lid and lower the heat
Cook until courgettes are soft
Mix in the linguine, plate, sprinkle fleur de sel sea salt on top, and that’s it!
Happy cooking 🍖