Makaronie Sabzijat ba Sos Na'na va Kari (ماکارونی سبزیجات با سس نعنا و کاری) — Persian-Inspired Vegetable Pasta with Mint & Curry Sauce

• 320 gDried pasta (penne or fusilli) (Choose short pasta to catch the sauce)
• 12 gFine salt (For pasta water, plus adjust to taste)
• 30 mlVegetable oil (Neutral oil such as sunflower or canola)
• 200 gOnion (Thinly sliced)
• 150 gCarrot (Cut into thin matchsticks)
• 250 gZucchini (Cut into 1 cm half-moons)
• 120 gGreen bell pepper (Sliced into thin strips)
• 120 gRed bell pepper (Sliced into thin strips)
• 250 gFresh mushrooms (Sliced (cremini or button))
• 165 gCanned corn kernels (Drained weight)
• 12 gGarlic (Finely grated or minced (about 3 cloves))
• 20 gFresh mint leaves (Finely chopped; loosely packed before chopping)
• 6 gCurry powder (About 2 teaspoons; mild to medium)
• 12 gAll-purpose flour (About 1 tablespoon, to thicken)
• 240 mlWhole milk (Room temperature helps prevent lumps)
• 120 mlHeavy cream (For a luxurious sauce)
• 0.1 gSaffron threads (Bloomed in hot water for color and aroma)
• 30 mlHot water (For blooming saffron (about 2 tablespoons))
• 1 gBlack pepper (Freshly ground, about 1/2 teaspoon)
• 15 mlLemon juice (About 1 tablespoon, to brighten)

Instructions

1. 1

   Bloom the saffron: crush the saffron threads in a small bowl, then stir in 30 ml hot water (not boiling). Let stand 10 minutes to fully release color and aroma. Meanwhile, bring a large pot of water to a rolling boil for the pasta and prepare all vegetables so cooking stays fast and even.

2. 2

   Cook the pasta: salt the boiling water with 12 g fine salt, add 320 g pasta, and cook until just al dente according to the package (usually 9–11 minutes). Reserve 180 ml of pasta water, then drain. Do not rinse; the starch helps the sauce cling and emulsify.

3. 3

   Sauté the vegetables: heat 30 ml vegetable oil in a wide skillet over medium-high heat. Add sliced onion and cook 5 minutes until soft and lightly golden. Add carrot and cook 3 minutes. Add mushrooms and cook 4–5 minutes, stirring, until they release moisture and begin to brown.

4. 4

   Keep vegetables tender-crisp: add zucchini and both bell peppers. Cook 4–5 minutes, tossing often, until the peppers soften slightly but still hold shape. Stir in the drained corn and cook 1 minute just to warm through. Transfer vegetables to a bowl and keep the skillet on the heat.

5. 5

   Build the mint-curry base: reduce heat to medium. In the same skillet, add garlic and cook 30 seconds until fragrant. Add chopped mint and cook 20–30 seconds, stirring constantly so it stays bright. Sprinkle in curry powder and cook 30 seconds to toast the spices without scorching.

6. 6

   Make the saffron cream sauce: sprinkle flour into the skillet and stir 60 seconds to remove raw flour taste. Slowly whisk in milk, then cream, until smooth. Simmer 3–4 minutes until lightly thickened, whisking often. Stir in the bloomed saffron (all liquid), black pepper, and adjust salt if needed.

7. 7

   Combine and finish: return the vegetables to the sauce, then add the drained pasta. Toss over medium-low heat for 1–2 minutes until evenly coated. Loosen with reserved pasta water, 30 ml at a time, until glossy and saucy. Turn off heat and stir in lemon juice for a clean, herb-forward finish.