Saffron Pappardelle with Mushrooms
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.
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.
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