Creamy Saffron Pasta

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Creamy saffron pasta sauce with a rich, buttery flavour and golden colour. Ready in 20 minutes with just 10 ingredients.

Prep Time5

Cook Time10

Course: Main Course, Pasta

Cuisine: Italian

Diet: Vegetarian

Servings:

Calories: 345kcal

Author: Helen

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.

1. Saffron. Sold as dried threads. It’s a bit of a splurge, but you only need a pinch, and nothing beats it.
2. Pasta. I like to use long pasta types like pappardelle, tagliatelle, or linguine.
3. 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.