Fish with saffron
first courses from Italy
translated by Italian with
A dish known everywhere but presented in a vegan version of spaghetti carbonara, of course without eggs nor bacon / bacon!
Cut into small cubes seitan, put it in a bowl and add the garlic, paprika, brown sugar, a pinch of salt and pepper, mix well and let stand in refrigerator for 30 minutes
Past the rest time fry the seitan cubes in a bit 'of olive oil until this proves well browned, then set aside.
Cook the spaghetti in salted water, in the meantime, in a frying pan, melt the cream and turmeric joining a pinch of salt and pepper.
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When the pasta is ready, drain and pour into the pan with the cream, also add the previously fried seitan possibly keep aside some cubes to be added for decoration.
Jump the spagnetti and do well dry everything so that there is no more liquid cream on the bottom of the pan, but a creamy sauce thicken slightly.
Serve, pour a little 'dressing on top of the dishes and some cubes of seitan, finally decorated with a sprig of rosemary.
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