I’ve been getting bored of my usual vegetarian pasta dishes and so I had a little bit of a look around for some ideas, when I thought of making a Milanese-style pasta instead of risotto.

The pasta uses exactly the same base as the risotto dish, but uses a large pasta. The great thing about this is it tastes like a baked pasta dish with a lovely dyed yellow pasta. The flavours remind me almost of a paella or Spanish style dish, but it really goes amazingly well with the pasta. Make this one on a cold Winter’s day with some steamed vegies!

To veganise this dish, I recommend replacing the cheese with nutritional yeast and possibly adding some djon mustard for a more cheesey flavour!

Serves:

• 3 serves

Ingredients:

• 300 grams noodley/spiral pasta, cooked and set aside
• 1 small brown onion, diced fine
• 1 tab massell chicken style vegetable stock
• cracked pepper
• salt
• pinch saffron threads
• drizzle olive oil
• 1.5 cloves garlic, diced fine
• 1/2 cup water
• 3/4 cup moscato or another white wine
• 1/2 handful grated parmesan
• 1/2 handful grated reggiano

Instructions:

1. Drizzle your oil in the pot and warm, dropping in your onions and saute until soft.
2. Drop the garlic in and allow to warm through. Season the mixture with salt and pepper.
3. Pour the water in, adding the saffron.
4. Allow to reduce, before pouring the wine in.
5. Simmer for 5 – 10 minutes allowing the liquid to thicken and get sticky on the bottom of the pot.
6. Pour in the pasta and mix through the grated cheese allowing to melt before serving.