Saffron cream pasta

Recipe from: 2/1/1998 12:00:00 AM
Ingredients 15
Servings 4
Time 20 minutes


  • 75
  • 1
    bunch fresh asparagus, tough stems removed, cut into segments and blanched
  • 100
    each, fresh peas and mangetout
  • 4
    small courgettes, thinly sliced
  • 1
    vegetable stock cube
  • 450
    linguini (or tagliatelle)
  • 30
    olive oil
  • crushed dried chillies
  • freshly grated Parmesan cheese
  • 400
    crème frâiche or thick cream
  • 5
    strands saffron
  • 1
    vegetable stock cube
  • freshly ground pepper
  • 2
    crushed dried chillies


30 minutes
Heat 50 ml butter in a large saucepan. Add blanched asparagus, mange-tout, peas and courgettes. Sauté; for one minute, then add vegetable stock, dissolved in 150 ml warm water, and bring to the boil. Simmer for a few minutes until vegetables are crisp but tender. Drain and keep warm in the pan. Cook pasta until al dente. Drain and toss with a little olive oil. SAFFRON CREAM: Combine crème frâiche or cream, saffron threads (or 3 ml turmeric) and vegetable stock dissolved in 80 ml warm water, in a small saucepan. Cook over medium heat, stirring until sauce is heated through. Season to taste with freshly ground black pepper and crushed dried chillies and continue to simmer sauce over very low heat until thick and creamy. TO SERVE: Melt remaining 25 ml butter in a large saucepan, add drained pasta, season with salt and freshly ground black pepper and crushed dried chillies and cook over a high heat, stirring constantly until pasta is heated through. Transfer pasta to serving dish, strain saffron sauce over the pasta and top with the cooked vegetables. Serve immediately with freshly grated Parmesan cheese.

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