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Golden Yellow Pasta Sauce


  • 1 yellow bell pepper, roasted, peeled and seeded
  • 3 eggs, hard boiled
  • ¼ tablespoon saffron threads or powder
  • 4 tablespoons of olive oil
  • Salt and pepper


  1. In a food processor, pulse the yellow pepper and eggs until combined and smooth. Add olive oil, saffron, salt and pepper, and pulse until creamy.
  2. In a skillet – pour the yellow sauce and heat through. Add the pasta of your choice (should be already cooked by now) and toss to coat.

Romama’s Note: Sprinkle with grated parmesan on top of the Gold Yellow Pasta Sauce and serve while still warm.

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