Friday, September 3, 2021


From my holiday in France, I brought pasta in my favourite turquoise colour. These sea shades in your dishes can be achieved by adding powdered algae also known as spirulina. The sauce, on the other hand, owes its unique flavour and colour to saffron. It's amazing that the tiny crocus stamens have such a power. Nature amazes me all the time ...


  • spirulina tagliatelle or other pasta
  • salt

saffron sauce:

  • olive oil
  • 5 cloves of garlic
  • 1 carrot
  • 10 orange cherry tomatoes
  • 125 ml oat cream (13%)
  • a pinch of saffron
  • salt and pepper

  • chives


  1. Cook pasta according to the recipe on the package.
  2. Meanwhile, cut all the vegetables.
  3. Chop garlic and chives finely.
  4. Cut the tomatoes into halves.
  5. Cut carrots into thin strips (I use a special peeler).
  6. Heat the olive oil in a frying pan and add the garlic.
  7. Season with salt and pepper.
  8. Add carrot and tomatoes.
  9. Cook for about 3 minutes.
  10. Pour the oat cream.
  11. Add saffron and cook for a while.
  12. Season with salt and pepper.
  13. Drain the pasta.
  14. Put tagliatelle on a plate, pour the sauce over it and sprinkle with chives.

Thanks to my sons, Max and Jeremy, for their help with camera.


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