This rich and fragrant saffron pasta sauce feels a bit fancy, but comes together in no time. It’s bright like sunshine and bursting with flavor.
There’s something magical about how a small pinch of little orange saffron threads can transform the sauce into something that tastes unique and buttery with a softly floral flavor.
This one’s ready in just 20 minutes with only 10 ingredients, making a great choice when you want something quick but with a bit of flair.
Craving more quick pasta dishes with bold flavours? Try my Squid Ink Pasta or this Spicy Tortellini Soup.
The post contains additional information and helpful tips to ensure the recipe turns out great the first time. Please use the link above to jump to the recipe card at the end if you are in a hurry!
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3 reasons why you'll love this recipe:
- Super simple, uses just 10 ingredients, and is ready in 20 minutes.
- Bold saffron taste with a deep, sunshine-yellow color.
- Made with easy-to-find ingredients you can find at most stores.
Ingredients:
- Saffron. Sold as dried threads. Grind in a mortar and pestle, then soak in a few tablespoons of hot water to release its flavor and color. It’s a bit of a splurge, but you only need a pinch, and nothing beats it.
- Pasta. I like to use long pasta types like pappardelle, tagliatelle, or linguine.
- White wine. Adds brightness and depth. Choose a dry, crisp white like Sauvignon Blanc, Pinot Grigio, Chardonnay, or Vermentino. Steer clear of sweet wines. You can also swap it for veggie or chicken broth.
- Heavy cream. Thickens the sauce and makes it rich and silky.
- Parmesan. Brings a salty, savory umami flavor
- Lemon juice and zest. Stirred in at the end to cut through the richness with a burst of citrus.
- Chopped pistachios. Sprinkle on top when serving for a bit of crunch and a touch of protein.
Substitutions & Variations:
Note that the recipe has not been tested with all the substitutions and variations below, so the results cannot be guaranteed.
- Add protein. chicken, pancetta, fish, or shrimp pair beautifully with the saffron sauce.
- Add mushrooms. For a boost of veggies and a rich, savory flavor.
Recipe steps
*Be sure to see the recipe card below for the full ingredients list & instructions! *
Step 1: Crush the saffron threads using a pestle and mortar. Add 2 tablespoons of hot water and set aside.
Step 2: While the pasta cooks, melt the butter and sauté the garlic. Pour in the white wine and let it simmer until reduced by half. Stir in the saffron water and let it bubble gently for a minute.
Step 3: Reduce the heat and add heavy cream and grated Parmesan. Let it simmer for a few minutes. Take it off the heat, then mix in the lemon zest and juice.
Step 4: Add your drained pasta to the sauce. If it needs loosening, add a splash of the reserved pasta water. Mix well so everything is coated and glossy.
Expert Tips
- Grind and soak the saffron. This unlocks their full color and flavor.
- Keep the heat low when you add the heavy cream and Parmesan. Too much heat can cause the Parmesan to clump or become grainy.
- Add lemon off the heat. Mix in the lemon zest and juice once the sauce is off the heat to preserve its bright, fresh citrus flavor.
Serving suggestions
A fresh salad dressed with lemon vinaigrette pairs beautifully with this creamy saffron pasta and cuts through the richness of the sauce
A chilled glass of crisp white wine or a light, fruity rosé complements the delicate flavors and balances the rich sauce.
Recipe FAQs
Saffron can also be used to add delicious warm flavor and beautiful golden color to risotto, paella, soups, and baked goods.
I haven't tested the recipe with powder. You can, but threads usually give a richer flavor and better color. If you use powder, use less to avoid bitterness.
Saffron pasta is best served fresh but can be stored in the fridge for up to 3 days. Reheat gently on the stove or in the microwave with a splash of water to revive the sauce.
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Recipe Card
Creamy Saffron Pasta
Ingredients
- 1.5 teaspoon saffron threads (Note 1)
- 14 oz (400 g) long pasta pappardelle, tagliatelle or linguine (Note 2)
- 2 tablespoon butter or olive oil
- 2 clove garlic crushed
- ⅔ cup (160 ml) white wine or stock (Note 3)
- 1 cup (240 ml) heavy cream
- ⅓ cup (33 g) Parmesan finely shredded
- 2 lemon juice
- ½ lemon zest
- ¼ cup (30 g) pistachios finely chopped (optional)
Instructions
- Crush the saffron threads using a pestle and mortar. Add 2 tablespoons of hot water and set aside.
- Bring a large pot of salted water to the boil and cook your pasta until al dente. Reserve a little pasta water before draining.
- In a large pan, melt the butter over medium heat. Add the garlic and gently fry for a minute or so, until soft and fragrant.
- Pour in the white wine and let it bubble away until reduced by half.
- Stir in the saffron water (including the threads) and let it gently simmer for a minute.
- Reduce the heat to medium/low and pour in the heavy cream, then stir in the grated Parmesan. Let it simmer for a few minutes until slightly thickened.
- Remove from the heat, then stir in the lemon zest and juice.
- Add your drained pasta to the sauce. If it needs loosening, add a splash of the reserved pasta water. Mix well so everything is coated and glossy.
- Serve and top with chopped pistachios if using.
Notes
-
- Saffron. Sold as dried threads. It’s a bit of a splurge, but you only need a pinch, and nothing beats it.
- Pasta. I like to use long pasta types like pappardelle, tagliatelle, or linguine.
- White wine. Adds brightness and depth. Choose a dry, crisp white like Sauvignon Blanc, Pinot Grigio, Chardonnay, or Vermentino. Steer clear of sweet wines. You can also swap it for veggie or chicken broth.
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