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    Home > Meal Type > Main Dishes

    Elegant and Easy Creamy Saffron Pasta

    Updated: Jul 2nd 2022 • Published: May 24th 2019 • 1 Comment

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    a black bowl of yellow pasta with text at the top
    close up on the saffron pasta with text at the top
    overhead view of a bowl of yellow saffron pasta with text at the top

    This creamy saffron pasta is a bowl of technicolor decadence, straight out of a fine dining restaurant.

    Rich and creamy with the wonderful floral, musky, earthy, semi-sweet taste of saffron.

    Undeniably delicious and almost impossible to describe saffron is a taste like no other and here, paired with cream and wine it makes the perfect sauce for flat pappardelle pasta noddles.

    a blue table with a black bowl full of yellow pasta noodles

    Saffron is an expensive spice so this isn't an everyday dish. But for a special occasion, this creamy saffron pasta is the perfect way to use it. How much you add it really up to your taste and budget. We like to add a generous first finger and thumb pad sized pinch, this really infuses the cream with the wonderful perfumed flavor of saffron.

    Jump Menu

    • What is Saffron?
    • What does Saffron taste like?
    • How do I store saffron?
    • What can I substitute for Saffron?
    • How to buy Saffron
    • Where to buy Saffron
    • How to make a creamy saffron sauce.
    • How much saffron to use?
    • What pasta to use for creamy saffron sauce?
    • What to serve with Saffron Pasta
    • Elegant and Easy Creamy Saffron Pasta Recipe

    What is Saffron?

    Saffron comes from the purple saffron crocus. It only blooms for about 3 weeks a year and the flowers cannot be harvested by machine! They have to be harvested by hand and during the mid-morning before the flower opens. Each flower produces just 3 stigmas/threads of saffron and to make just 1 oz of saffron approximately 1,000 flowers have to be hand-picked.

    This is what makes saffron so expensive! And what makes this creamy saffron pasta so perfect for a date night dinner or special occasion.

    What does Saffron taste like?

    Saffron has an almost indescribable taste, it is really like nothing else. It is slightly sweet, yet earthy and has a rich almost honey like smell.

    a silver spoon of saffron threads on a purple/blue background

    How do I store saffron?

    Saffron is expensive, so storing it correctly is important.
    Short term the best place to store saffron is in a cool, dark, dry place, but be sure to use it within 3 months as it starts to lose its wonderful perfume. If you are lucky enough to have a larger quantity then you can put it in the freezer for 9 months to a year.

    What can I substitute for Saffron?

    Saffron doesn't really have a true substitute. However if you combine ¼ teaspoon of turmeric with ½ of teaspoon paprika and a pinch of sugar, you will get a powder that tastes similar to saffron.

    I wouldn't suggest substituting the saffron in this recipe though. This dish is Creamy Saffron Pasta, without the saffron you are missing out of the essence of the dish. Sorry.

    a black bowl with a handle filled with a creamy yellow saffron sauce

    How to buy Saffron

    Make sure you buy saffron stems rather than saffron powder. Saffron powder will go musty quicker and also it can sometimes be mixed with other lesser spices by unscrupulous producers.

    Where to buy Saffron

    Ideally, you want to buy Persian saffron as this is said to be the best quality.
    If you have a Persian or Middle Eastern Grocery store near you then check them out, you will get a great quality product at a reasonable price!

    However, you can find saffron in the herb and spices aisle of the grocery store. On my last trip, I found it in Safeway, Walmart and Trader Joes. Look for a package that has a high proportion of red threads and very few yellow threads.

    Where to buy saffron in Australia?

    You can buy saffron in the herb and spice section of both Woolworths and Coles. Masterfoods have it in a jar and you can also buy a small plastic box. Look for one that has the longest date on, this will be the freshest, and then use within 3 months or 9-12 months if you keep it in the freezer.
    Again make sure to look for a high proportion of red threads and very few yellow threads.

    How to make a creamy saffron sauce.

    The key to using saffron is to allow the saffron to bloom in hot/warm liquid, before adding it to a dish.

    For this recipe, the saffron is added to a mixture of wine and cream. We like to use some whole threads in the mixture as it flecks the finished pasta dish with wonderful threads of red, However, some of the saffron is ground together with the salt to allow the color and flavor to be released more easily.

    How much saffron to use?

    Saffron is expensive so you don't want to waste it. We like to add a generous first finger and thumb pad sized pinch, this gives a rich perfumed flavor to the dish. However, even a smaller amount will add flavor and color to your creamy saffron pasta.

    close up on the ribbon of pappardelle with a creamy saffron sauce

    What pasta to use for creamy saffron sauce?

    We used pappardelle here and it is the perfect pasta for this creamy saffron sauce. The thick ribbons allow the sauce to really cling. Most larger grocery stores will stock pappardelle, but if you can't find it then a thick cut tagliatelle or fettuccine will work.

    Avoid tubular shapes like penne or rigatoni, if you want a small shape then something flat like a farfalle or a spiral Ricciolini.

    What to serve with Saffron Pasta

    Side: This saffron pasta is delicate yet filling, so try serving this with some roasted broccoli, steamed asparagus or skillet green beans. Or if you want to add a protein to this dish serve this pasta with a pan-fried cod loin. The sauce also works amazingly with sweet seared scallops. (check out this post for how to cook perfect scallops)

    Wine: To complement the rich creamy saffron sauce we suggest something bright and fresh. If you can find an Italian Friulano or Vermentino then they would be our first choice. If not then a Sémillon will be a great substitute. Although white would be our first choice for the red lovers a Valpolicella Classico wouldn't be a bad choice.

    Table view showing the blue table, white napkin and large black bowl of saffron pasta

    Enjoy x

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    For more amazing Saffron Recipes check out:

    • Shrimp and Saffron Pasta
    • Spanish Paella
    • Cream Saffron Scallops
    • Saffron and Leek Risotto
    • Creamy Saffron Clams and Potato
    • Saffron Milkshake - Unicorns in the Kitchen
    • Creamy Cauliflower Soup - A Cookie named Desire


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    4.34 from 3 votes

    Elegant and Easy Creamy Saffron Pasta Recipe

    This creamy saffron pasta is a bowl of technicolor decadence, straight out of a fine dining restaurant. Rich and creamy with the wonderful floral, musky, earthy, semi-sweet taste of saffron. Undeniably delicious and almost impossible to describe saffron is a taste like no other and here, paired with cream and wine it makes the perfect sauce for flat pappardelle noddles.
    Prep Time2 mins
    Cook Time10 mins
    Total Time12 mins
    Course: Main
    Cuisine: Italian
    Servings: 4
    Calories: 813kcal
    Author: Claire | Sprinkle and Sprouts
    For more great recipes follow me on PinterestFollow @sprinklessprout
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    Ingredients

    US Customary - Grams
    • 15 oz pappardelle - see note 1
    • 1 shallot
    • 3 tablespoon butter
    • ⅓ cup white wine
    • 1 ½ cup heavy cream
    • generous pinch of saffron - see note 2
    • ½ teaspoon salt
    • 2 teaspoon chopped fresh parsley
    • salt and black pepper

    Instructions

    • Bring a large pan of water to a boil, salt it generously and add the pappardelle.
    • Meanwhile, peel and chop the shallot.
    • Melt the butter in a medium skillet over medium-low heat.
    • Add the shallot and cook for 2 minutes until they start to soften. about 2 minutes.
    • Turn the heat up and add the wine, let it bubble and evaporate until it has reduced by at least half.
    • Turn the heat down to medium then add the cream.
    • Use a pestle and mortar to grind some of the saffron together with ¼ teaspoon salt. Add this to the cream mixture along with the remaining threads. (see note 3)
    • Allow the sauce to simmer until slightly thickened and the saffron color has permeated the cream.
    • Remove 1 cup of the pasta cooking water, then drain the pasta and transfer it to the skillet with the sauce.
    • Add the ¼ cup of the cooking water and the chopped parsley and toss to coat.
    • Taste the sauce and season with more salt and black pepper as required.
    • Serve immediately.

    Notes

    1. The thick Pappardelle ribbons allow the sauce to really cling, but if you can't find pappardelle then a thick cut tagliatelle or fettuccine will work. Avoid tubular shapes like penne or rigatoni, if you want a small shape then something flat like a farfalle or a spiral Ricciolini.
    2. We know saffron is expensive but it is the main flavor to this sauce, there is really no substituting it here, so be generous and enjoy your special dinner.
    3. Grinding the saffron helps to release the flavor and color. But keeping some of the threads whole gives a wonderful look to the finished dish, as you get flecks of saffron threads on the pasta.

    Nutrition

    Calories: 813kcal | Carbohydrates: 79g | Protein: 17g | Fat: 46g | Saturated Fat: 27g | Cholesterol: 234mg | Sodium: 424mg | Potassium: 361mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1645IU | Vitamin C: 1.1mg | Calcium: 98mg | Iron: 2.1mg
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    Comments

    1. زعفرانیک says

      June 23, 2020 at 9:53 pm

      Saffron is not just the most expensive spices in the world — it’s also one of the most remarkable. The intensely earthy, aromatic and floral aroma of honey is truly one of a kind, and adds an elegant golden hue to any dish.
      zafaranic

      Reply

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