Creamy zucchini saffron pasta is a decadent yet simple dish that celebrates the beauty of seasonal ingredients and the joy of indulgent dining experiences.
Tired of the same pasta meal? Try something new and make this golden linguine pasta paired with earthy saffron and simple roasted zucchini (courgette) slices. I'm super confident you're gonna love this recipe!
Along with Pasta Primavera, Roasted Pepper Pesto Pasta and the simple Tofu and Tomato Pasta, this is one of my favourite go-to recipes for mid Spring early Summer! Totally guests-approved!!
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🌟Why You'll Love this Recipe
Creamy zucchini saffron pasta offers a delightful fusion of creamy richness, delicate saffron aroma and the fresh, earthy flavour of zucchini (aka courgettes). This dish is a celebration of seasonal produce and the magic of simple ingredients coming together to create something truly extraordinary. Whether you're planning a cosy dinner for two or a lavish feast for a special occasion, this pasta dish is guaranteed to steal the show!!
🔪 How to Make this Recipe
Step 1
Cook the Zucchini: Turn on the oven at 200° C (390° F).
Wash the and slice the zucchini medium thin. Arrange on a large oven tray and drizzle with oil. Add salt and grated/finely chopped garlic, then mix well to coat. Now arrange the slices evenly, trying to create as minimum overlapping as possible between the slices (check the step picture below).
Bake for 15-20 minutes, or until soft. I normally set the grill mode for a couple of minutes at the end to create some more textures and caramelization, but this is totally up to you.
Step 2
Make the Creamy Sauce: Pour the oven baked zucchini slices into a large pan or skillet then stir in the vegan cream and saffron (or steeped saffron water, read further). Let the mixture simmer for just a couple of minutes to reduce slightly.
Please note. If you're using saffron threads you have to infuse the saffron first. To do so grab a small bowl and steep the saffron threads in 2 tablespoons of warm water for 10-15 minutes to release their flavour and colour. If using ground saffron, you can add the powder directly to the sauce.
Step 3
Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
Step 4
Combine Pasta and Sauce: Add the cooked pasta to the skillet with the creamy sauce, tossing gently to coat the pasta evenly. If the sauce is too thick, add a splash of reserved pasta water to loosen it to your desired consistency.
✍🏻Variations
- You can use any pasta of your choice. From long types like spaghetti or linguine, to chunky rigatoni, penne or fusilli. Anything you like or have at hand!
- If you cannot find saffron or simply you want to use something cheaper, turmeric is a great alternative to it! It pairs wonderfully well with zucchini (as seen in these Courgette and Potato Cakes).
- Instead of double cream you can use canned coconut milk, béchamel sauce or cashew cream (check out this recipe to see how to make it).
- You can top this pasta with fresh herbs like parsley or basil. For an extra touch of indulgence, sprinkle grated vegan cheese or nutritional yeast over the pasta before serving.
🥡Storage
Like any other pasta dish (apart from pasta bakes) I highly recommend to eat it straight away. However, you can definitely prepare the zucchini in advance and whip up the easy saffron sauce last minute. Roasted zucchini last up to a week in a good-air tight container.
If you have leftovers, best way to deal with is to pop them in the fridge for a couple of days top, and, whenever you're planning to eat it, heat them in a pan with a few tablespoons of hot water or plant based milk to give the sauce its creaminess back.
🍽️Serving Suggestions
- Crusty Bread: Serve the creamy zucchini saffron pasta with slices of warm, crusty bread for dipping into the luxurious sauce.
- Side Salad: Pair the pasta with a fresh side salad dressed with a simple vinaigrette to add a refreshing contrast to the richness of the dish.
- White Wine: Enjoy a glass of crisp white wine, such as Pinot Grigio or Sauvignon Blanc, to complement the flavours of the creamy sauce and saffron-infused pasta.
📖Recipe
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