Creamy zucchini saffron pasta

linguine pasta coated in saffron creamy sauce and roasted zucchini slices arranged in a white plate and top down shot

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Creamy zucchini saffron pasta is a decadent yet simple dish that celebrates the beauty of seasonal ingredients with a touch of indulgence.

Prep Time15

Cook Time30

Servings: people

Calories: 619kcal

Author: Adriana Z.

Ingredients

2-3 Zucchini around 500 g
1 tablespoon Extra Virgin Olive Oil
1-2 Garlic Cloves
125 g Vegan Double Cream
2 Ground Saffron Sachets around 0.2g or 1 pinch of saffron threads
200 g Pasta Linguine
Salt

Instructions

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.
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.
Pour the oven baked zucchini slices into a large pan or skillet then stir in the vegan cream and ground saffron (or steeped saffron water, see notes). Let the mixture simmer for just a couple of minutes to reduce slightly.
Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain the pasta, reserving a cup of cooking water.
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.
Serve the creamy zucchini saffron pasta straight away.

Notes

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.

Nutrition