Saffron Cream Pasta

A quick weeknight supper pasta in a rich and decadent saffron perfumed cream sauce.

Ingredients (Serves 4)

  • 1 lb pasta (I used tagliarini)
  • 4 tbsp butter
  • 1 clove garlic
  • 2 tbsp chopped shallot
  • ¾ cup heavy cream
  • 8-10 strands of zaran saffron (add the strands to mortar pestle with a pinch of coarse salt and grind to a fine powder)
  • ½ tsp fresh lemon juice
  • 1 tsp lemon zest
  • 5 -6 tbsp grated parmesan
  • salt & pepper to taste
  • Chopped parsley


  • Set a large pot of salted water on stove to bring to a rolling boil.
  • In a medium skillet, on medium low heat, melt the butter.
  • Add the whole clove of garlic and let the garlic flavor infuse for 15-20 second. Move around the garlic, to make sure that it does not burn.
  • Once water is boiling, add the pasta to the pot and cook per package instructions.
  • Next, add the chopped shallot to the skillet and stirring continuously cook for 1.5 - 2 minutes till they are soft and translucent but not brown.
  • Next add the heavy cream. Simmer on medium low heat for 2-3 minutes till it begins to thicken. Stir in the lemon juice followed by ground saffron. Stir the sauce to incorporate the saffron.
  • Reserve ½ cup of pasta water and drain the cooked pasta.
  • Tip the pasta in the skillet and add salt and pepper to taste. Use ¼ -1/2 cup pasta water as needed to adjust the consistency of the sauce.
  • Pick out and discard the garlic clove. Mix in the parmesan and scatter chopped parsley. Serve warm.