Saffron & radicchio tortiglioni
This is an indulgent pasta, there's no two ways about it. It is comfort food, disguised as a delicate smoky dish.
Tortiglioni are a "casual" pasta, they're welcoming and comforting, something to be enjoyed amongst friends. Their beauty lies in the deep ridges that mop up the creamy saffron and pepper, making each bite a perfect blend of sweetness and spice!
This particular version was made with some beautiful pink radicchio I found at my local store, but normally I make them with the classic deep purple variety. Their bitterness is a perfect match for the smoky grappa and sweet saffron.
The inspiration for this pasta came from the wonderful Easy Kitchen pasta book, which over the years has been a great source of inspiration. I have simplified it slightly and used vegan-only ingredients. Their ethos of simple recipes that can be recreated quickly resonates with my passion for healthy, simple plant-based cooking. I would strongly reccomend getting it!
12-14 Radicchio Leaves (1 head)
1 tbsp Grappa/Hot Water
Pinch of Saffron Strands
250G Vegan Cream Cheese
1 Clove Garlic
Cook your tortiglioni to packet instructions in salted boiling water
Crush the saffron and salt together in a pestle and mortar then cover with 1 tbsp grappa/hot water. Stir and put to one side
Crush some fresh black pepper and put to one side
Chop the onion and garlic and soften in a pan with 1 TBS olive oil.
Once softened, add the cream cheese and dissolved saffron then cook for a further 5 minutes
Mix your pasta directly into the sauce with some of the cooking water from the pasta pot.
Tear up the radicchio leaves into small petals.
Serve the pasta with the fresh radicchio and a sprinkle of black pepper on top.