Roasted Veggies & Saffron Sauce Pasta

Rewati Kulkarni's avatar
Rewati Kulkarni


Roasted veggie marinara

  • 1
    delicata squash
  • 1
    small shallot
  • 2
    baby carrots
  • 2
    small, sweet peppers
  • 2-4
    large pods of garlic
  • 3-4
    strands of saffron
  • 1/2
    tbsp warm milk


  • 4-5
    oz boneless skinless chicken breast
  • 1
    tsp olive oil
  • 1/4
    tsp dried marjoram
  • 1/4
    tsp garlic salt
  • 1/4
    tsp cayenne pepper
  • 1/4
    tsp dried oregano
  • salt and pepper
    to taste

Pasta and everything else

  • 2-2.5
    oz dry fettuccine pasta
  • 2
    tbsp heavy cream
  • finely minced chives
  • pea shoots
  • 1
    delicate squash


In a small bowl, add the saffron strands to the warm milk. Mix well, and let it infuse till it is time to use.
Cut the chicken into small 1/8” cubes and season with the oil and spices in Group B. Set aside to marinate for 20 - 30 minutes.
Preheat the oven to 420 F. Line a baking sheet with aluminum foil. Cut the squash into quarters and scoop out all the seeds. Peel the garlic pods and place them on a separate piece of aluminum foil. Drizzle the squash and garlic with olive oil, sprinkle s
Place the squash flesh-side downwards on the baking tray. Oven-roast both, the squash and garlic, for 20 minutes. Let everything cool down to room temperature before transferring to a blender.
Slice the baby carrots, sweet peppers, and shallot into halves, and grill them till they are nicely charred on the edges. Let them cool down at room temperature as well.
Add the oven-roasted and pan-roasted veggies to a blender, along with salt & pepper to taste. Blend into a thick gravy-like paste. Add the saffron infused milk to this paste and mix well. Set aside.
Bring a pot of water to a rolling boil, add salt to it, and cook the pasta al dente. Once cooked, drain the hot water, toss the pasta in cold water, and add a drop of butter or olive oil and mix, to keep the strands from sticking to each other.
Saute the chicken in a skillet till it is well cooked. Transfer to a bowl, and to the same skillet, add 2 - 3 tablespoons of the grilled vegetable sauce. Add the heavy cream, some water to dilute the sauce if you’d like, and cook on medium heat while stir
Add this sauce to the cooked pasta and toss well to fully coat the pasta. Top with the chicken, sprinkle the minced chives, and top with the pea shoots.
Rewati Kulkarni's avatar
In a small bowl, add the saffron strands to the warm milk. Mix well, and let it infuse till it is time to use.