A super easy creamy saffron pasta sauce. It's quick, meaning it's a perfect weeknight dinner but seriously luscious and impressive enough for a date night or dinner party. Saffron adds the most beautiful flavor note to a simple creamy parmesan sauce. Coming together in less than 20 minutes all up, this is an amazing secret weapon sauce to have up your sleeve.
Hi! I am writing up this creamy saffron sauce and I am SO excited for you to make it. Saffron gets a bad rap as it's seen as an expensive and elite ingredient. Yes, weight for weight it's crazy pricy BUT a little goes a long way. It adds the most beautiful and unique flavor to this creamy sauce.
I have used a homemade pappardelle as I just love the twirl factor for this luscious sauce but use type of pasta, fresh or dried. If you can't find any saffron where you live then check out my Easy Creamy Lemon Pasta or my White Wine and Butter Pasta.
Saffron isn't too hard to find, you'll find it in gourmet grocery stores. I get it at Farro here in New Zealand. Make sure you find a high-quality saffron.
Ingredients
Saffron - Yes, it's the most expensive spice there is but you only need a teaspoon. Also it's nice to have a sauce like this for a special occasion. You can not beat saffron flavor.
Garlic - Please always use fresh garlic cloves if you can.
White Wine - Use any dry white wine you like. I used a Sauvignon Blanc.
Butter - I often suggest unsalted butter in sauces but use anything here.
Cream - I use single or light cream in creamy pasta sauces. I find heavy cream too thick by the time the parmesan is added.
Parmesan cheese - Finely grated with a microplane or the star side of a box grater.
Fresh Lemon Juice - This is optional but it just adds a nice little zing and balances out the richness. I also like to grate some lemon zest on top when serving.
What is saffron?
Saffron is a spice that comes from the stigma of a flower. Each flower only has a few of these precious strands and they are hand picked, making it super labour intensive. This is why it is so expensive per gram. As I said above you only need a small amount and it's flavor can not be replicated. It is steeped in hot water before being added to the sauce.
What does saffron taste like?
Don't hate me but it really is quite hard to describe as it's such a unique flavor. It's really earthy and slightly smoky but also has a subtle sweetness. It's a super bright and even a little floral, just trust me if you haven't tried it. When mixed into this decadent pasta sauce, it's just divine.
Expert tips for this dish
- If using dried pasta, undercook it by a minute so it can bubble away in the sauce for a minute or two and stay al dente. This is the key to getting your pasta to take on some flavour as well as thickening the sauce.
- Don't have your heat too high. The cream should never be boiling, just a nice gentle simmer.
- Try and time your pasta to be done at the same time as the sauce. If it doesn't work out, reserve a mug of the pasta cooking water before draining. Toss a knob of butter into the drained pasta, it stops it overcooking and sticking.
- I like to top the dish with extra parmesan cheese, lemon zest and some black pepper.
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How to make this saffron pasta recipe
The full ingredient list and method is in the recipe card below.
ONE: Place the saffron threads into a small bowl or ramekin and pour ¼ cup of boiling water over them. Let it steep while you make the sauce. Get your pasta cooking in a large pot of water.
TWO: Gently fry the garlic in the olive oil in a large frying pan for 1-2 minutes. Use a medium heat.
THREE: Lower the heat slightly and add the white wine. Let it reduce slightly.
FOUR: Add the butter in three seperate lots, whisking well in between until a well emulsified sauce appears.
FIVE: Add the saffron water and threads and let it reduce down for a couple of minutes.
SIX: Add the cream and on a low heat add the parmesan.
SEVEN: Add the cooked pasta straight in, toss well and let it gently bubble away for 1-2 minutes.
Recipe FAQs
Ultimately use what you personally like. I go for a single or light cream as I find it thickens up a lot on the heat and with the parmesan in it. If you use a heavy cream you might need to add a splash more pasta water.
My favourite is in a risotto, I will have to write a recipe! It can be infused into persian rice dishes, tagines, casseroles as well as some desserts. There are many different ways to use it.
I really think it suits a long noodle shape. I have used my homemade pappardelle, if you feel like making some from scratch! But honestly, absolutely anything, fresh pasta or dried will work perfectly.
Want some other pasta recipes to try?
If you loved this Creamy Saffron Pasta dish then check out my recipe section for lots of other delicious recipes. Creamy sauces are my favourite so make sure you try my Creamy Miso Mushroom Pasta or my Delicious Caramelized Creamy Leek Pasta. For something quick and easy my Creamy Lemon Pasta Sauce is a great staple.
Made this recipe and loved it?
I would love love LOVE if you could leave me a review down below and let me know what you thought! I love to hear any changes or adaptions you have made too. Also if you put a photo on instagram, please tag me so I can see, it makes my day!
Recipe
Easy Creamy Saffron Pasta Sauce
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Ingredients
- 1 teaspoon saffron see notes
- ¼ cup boiling water
- ½ tablespoon olive oil
- 2 garlic cloves finely diced
- ½ cup white wine
- 40 grams butter cubed
- ⅔ cup cream
- 35 grams parmesan finely grated
- 1 teaspoon lemon juice or 2 teaspoons if you like!
- Extra parmesan to serve
- Pasta of your choice see notes
Instructions
- Put the saffron in a small ramekin or cup and pour ¼ cup of boiling water over it. Let it steep while you cook the pasta and start the sauce.
- Cook your pasta in a large pot of well salted water. Reserve a mug of the pasta water before draining.
- Heat the olive oil in a large skillet that will fit all the pasta in at the end, over a medium heat.
- Gently fry the garlic for a minute or two being careful not to brown.
- Lower the heat slightly, add the wine and simmer until reduced by half, 1 - 2 minutes.
- Add the butter in three seperate lots, whisking well in between so it becomes a nicely emulsified sauce. I like to shake the pan with my left hand and whisk with my right.
- Add the saffron and steeping liquid and simmer for 2 minutes.
- Add the cream and bring to a very gentle simmer (adjust your heat if you need).
- Add the grated parmesan in a couple of lots, letting it melt into the cream before adding more.
- Add the lemon juice and stir quickly.
- Let it gently bubble for a couple of minutes to thicken slightly.
- Add the cooked pasta straight in, giving it a good toss in the sauce.
- Let the pasta gently bubble away in the sauce for a minute or two to thicken. It will continue to thicken off the heat so go for saucier than you think. Add a splash of pasta water if you need to loosen.
- Divide between plates, top with extra parmesan and some lemon zest if you wish.
Notes
- If you haven't used saffron before you could start with ½ teaspoon. Still steep with same amount of boiling water.
- Pasta - weigh your portions so you get the perfect ratio of pasta to sauce. I allow 1oo grams dried per person or 15o grams fresh per person. (so 200g or 300g all up).
- It's good to try and cook the pasta at the same time as your sauce but will depend what pasta you are using. If your pasta is ready before the sauce then reserve a mug of pasta water, drain and then toss with a knob of butter to stop it overcooking and sticking.
- Heat your plates! I always have my plates in a warm oven as I cook. Pasta gets cold quick so warm plates is a great tip!
David says
I made this the other day for my family. I loved it. I used homemade pasta.
Emilie Pullar says
Thanks so much for making it, so glad you enjoyed!
Evan says
Thank you for inspiring me to make pasta from scratch. Because of you, I took up a pasta class just so that I can try all the recipes you have painstakingly posted here.
Emilie Pullar says
Hi Evan, that makes me so happy!! 🙂