Creamy Saffron Spaghetti

Por Spain on a Fork · 20 min

Ingredientes

Modo de preparo

1. Fill a stockpot a little over halfway with water, season generously with sea salt, and bring to a high heat.
2. Heat a large frying pan over medium heat and add the olive oil.
3. Finely chop the onion and roughly chop the garlic.
4. Add the onion and garlic to the pan and stir for 3-4 minutes until the onion is translucent. Add the flour and stir for 1-2 minutes, then add the milk, vegetable broth and saffron. Stir gently for 3-4 minutes until slightly creamy. Season with sea salt and black pepper, then lower to low heat.
5. When the water boils, add the spaghetti and cook until just al dente, following the package instructions. Transfer it directly from the pot into the pan with the sauce.
6. Turn off the heat and toss the spaghetti with the sauce, then remove the pan from the stove.
7. Add the grated cheese and parsley and mix until well combined. Divide among plates, dust each with a little sweet smoked Spanish paprika, garnish with parsley, and serve at once.

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