This Saffron Pappardelle with Mushrooms is a luxurious yet approachable dish that’s ready in just 30 minutes. The golden saffron-infused pasta pairs beautifully with earthy, caramelized mushrooms, creating a symphony of rich flavors. Each bite offers a perfect balance of silky pappardelle and tender, umami-packed mushrooms, making it a feast for the senses.
With its vibrant color and aromatic depth, this dish feels indulgent without being complicated. The saffron adds a subtle floral note, while the mushrooms bring a satisfying meaty texture. It’s a quick, elegant meal that’s sure to impress, whether it’s a cozy weeknight dinner or a special occasion. You’ll love how effortlessly it comes together while tasting like it’s straight from a gourmet kitchen.
Ingredients for Saffron Pappardelle with Mushrooms
- 4-6 oz pappardelle pasta (or fettuccini for a vegan option)
- ¼ cup butter (or vegan butter)
- 1 tablespoon extra-virgin olive oil
- 2 shallots, thinly sliced
- 4 oz crimini mushrooms, sliced into quarters
- ¼ teaspoon ground ginger
- ¼ teaspoon sweet paprika
- ¼ teaspoon ground coriander
- ¼ teaspoon cinnamon
- ¼ teaspoon turmeric
- Pinch of cayenne (adjust to taste)
- ½ to 1 teaspoon saffron threads
- 2 handfuls spinach
- Pinches of brown sugar (to taste)
- ½ teaspoon lemon zest
- ½ lemon, for squeezing
- ¼ cup pine nuts, toasted
- 2 tablespoons chopped mint
- 2 tablespoons chopped chives
- Sea salt and fresh black pepper (to taste)
- White wine vinegar, for drizzling (optional)
Step-by-Step Instructions
- Cook the pasta: Boil the pappardelle (or fettuccini) according to the package instructions until al dente. Drain and set aside.
- Sauté the base: In a medium saucepan, heat the butter and olive oil over medium heat. Add the shallots and mushrooms, cooking until soft and slightly browned at the edges (about 5-7 minutes).
- Add the spices: Stir in the ginger, paprika, coriander, cinnamon, turmeric, cayenne, and a few pinches of salt. Cook for 30 seconds to release the aromas, then turn off the heat.
- Combine pasta and sauce: Add the drained pasta to the saucepan. Toss with half the saffron threads, spinach, a few pinches of brown sugar, lemon zest, and a squeeze of lemon juice. Stir well to combine.
- Adjust seasoning: Taste and adjust with more salt, pepper, or brown sugar as needed. If the dish is too spicy, drizzle with a little white wine vinegar to balance the flavors.
- Plate and garnish: Remove from heat and portion onto plates. Sprinkle with the remaining saffron threads, toasted pine nuts, chopped mint, and chives.
- Serve immediately: Enjoy your Saffron Pappardelle with Mushrooms warm, with an optional extra drizzle of olive oil or lemon juice if desired.
Perfect Pairings: Serving Suggestions
This Saffron Pappardelle with Mushrooms is a star on its own, but it pairs beautifully with a crisp white wine like Sauvignon Blanc or Pinot Grigio. For a complete meal, serve it alongside a simple arugula salad with a lemon vinaigrette or roasted vegetables like asparagus or zucchini. A warm slice of crusty bread is also a great addition to soak up any extra sauce.
Make It Your Own: Recipe Variations
Feel free to customize this dish to suit your taste or pantry! Swap the crimini mushrooms for shiitake or oyster mushrooms for a deeper umami flavor. If you’re not a fan of spinach, try kale or Swiss chard instead. For a protein boost, add grilled chicken, shrimp, or crispy tofu. You can also experiment with different herbs—basil or parsley work well in place of mint and chives.
Quick Tips for Time-Saving Success
To streamline this recipe, prep your ingredients ahead of time. Slice the shallots and mushrooms, toast the pine nuts, and zest the lemon in advance. If you’re in a rush, use pre-washed spinach and skip the saffron threads for a simpler version. Cooking the pasta while sautéing the mushrooms also helps save time without compromising flavor.
Storage and Reheating Made Easy
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm the pasta in a skillet with a splash of olive oil or water to prevent it from drying out. Avoid microwaving, as it can make the pasta rubbery. If the dish feels too spicy after reheating, a drizzle of white wine vinegar or a squeeze of fresh lemon juice can balance the flavors.
Essential Equipment for Effortless Cooking
For this recipe, you’ll need a medium saucepan for sautéing the mushrooms and a large pot for boiling the pasta. A microplane or fine grater is perfect for zesting the lemon, and a pair of kitchen tongs makes tossing the pasta with the sauce a breeze. If you’re toasting pine nuts, a small skillet or toaster oven works well—just keep an eye on them to avoid burning!
Saffron Pappardelle with Mushrooms
Ingredients
- 4-6 oz pappardelle pasta, or fettuccini if vegan
- ¼ cup butter or vegan butter
- 1 tablespoon extra-virgin olive oil
- 2 shallots, thinly sliced
- 4 oz crimini mushrooms, sliced in quarters
- ¼ teaspoon ground ginger
- ¼ teaspoon sweet paprika
- ¼ teaspoon ground coriander
- ¼ teaspoon cinnamon
- ¼ teaspoon turmeric
- Pinch cayenne, to taste
- ½ to 1 teaspoon saffron threads
- 2 handfuls spinach
- Brown sugar
- ½ teaspoon lemon zest
- ½ lemon, for squeezing
- ¼ cup pine nuts, toasted
- 2 tablespoons chopped mint
- 2 tablespoons chopped chives
- Sea salt and fresh black pepper
- White wine vinegar, for drizzling (optional)
Instructions
- Cook pasta according to package directions.
- Heat the butter and olive oil in a medium saucepan.
- Add the shallots and mushrooms and cook until they’re soft and browning on the edges.
- Add the ginger, paprika, coriander, cinnamon, turmeric, cayenne, and a few pinches of salt and cook for 30 seconds more.
- Turn off the heat.
- Drain the pasta and add it to the saucepan with the butter and spices.
- Add half the saffron along with the spinach, a few pinches of brown sugar, lemon zest, and a squeeze of lemon and stir.
- Taste and adjust seasonings.
- If it’s too spicy, drizzle with some white wine vinegar.
- Remove from heat and portion onto plates.
- Top with the remaining saffron threads, toasted pine nuts, mint, and chives.