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Ready in just 15 minutes, go beyond your average cream sauce with this luxurious, quick and easy Creamy Saffron Pasta recipe!
Know Before You Scroll
Servings: 4
Prep: 5 minutes
Cook: 10 minutes
Total Time: 15 minutes
Butter, garlic, saffron threads, heavy cream, lemon juice, lemon zest, dried pasta, Parmesan cheese, fresh parsley, salt, pepper.
Rich, silky, and super creamy with a subtle floral kick from saffron, a bright zip of lemon, and salty hits of Parmesan. Total luxury in a bowl.
Easy. This one’s all about timing, but it’s weeknight-friendly and totally doable even if you’re new to saffron.
Large pot, large skillet, zester or grater, pasta spoon or tongs, measuring cups and spoons.
Don’t skip the pasta water! It’s liquid gold for loosening up that sauce and helping it cling to every bite.
Skip the saffron soak and toss the threads straight into the warm cream as it heats—let them bloom right in the sauce. It’s not traditional, but it still brings that gorgeous color and soft aroma without the extra step.
No saffron? A pinch of turmeric adds color (not flavor), or just lean into the lemon-Parmesan combo and call it a creamy citrus pasta.
Saffron Pasta Perfection
I first shared this creamy saffron pasta back in 2015, after falling in love with a dish just like it at a cozy little Italian restaurant in London. It was one of those meals that lives rent-free in your mind—silky, rich, laced with the luxurious warmth of saffron, and just the right pop of lemon to brighten it all up. I came home completely obsessed and started testing like crazy. Over the years, I’ve tried fancier versions with wine, shallots, and every kind of tweak, but nothing ever topped the original. Butter, garlic, heavy cream, saffron steeped to golden perfection, plus a little lemon zest and a generous sprinkle of Parmesan. It’s simple. It’s elegant. And while it’s picked up its fair share of glowing 5-star reviews, it still feels like one of my most slept-on recipes. Let’s change that.
Ingredient Notes
Go for unsalted butter so you can control the salt level in your sauce.
Salted butter works in a pinch—just ease up on any added salt.
Fresh flat-leaf parsley, fresh garlic cloves, real Parmigiano-Reggiano, and a bright, unwaxed lemon bring the sauce to life.
Dried parsley, jarred garlic, pre-grated Parmesan, and splash of vinegar will do in a pinch—just know the flavor won’t be as vibrant.
Look for deep red threads with a strong, earthy aroma—just a pinch adds tons of flavor and that signature golden color.
There are powdered spice mixes sold with saffron in them usually found in the Goya section of American grocery stores, but it will change the flavor profile. Turmeric can mimic the color (not the flavor), or skip it entirely and let the lemon-Parmesan combo shine.
You can find it here on Amazon or in the spice aisle or specialty spice section. Some stores keep it behind the counter—just ask!
Fettuccine, tagliarini, tagliatelle, or pappardelle cling beautifully to this creamy sauce.
Use whatever shape you love—penne, spaghetti, or even rigatoni work great.
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
Step By Step Instructions
Steep The Saffron
First things first. Grab a small pinch of saffron threads and soak them in 1 tablespoon of hot water. Let that steep while we get everything else going. This step brings all the golden color and that subtle, magical flavor.
Start the Sauce
In a large skillet over medium heat, melt 4 tablespoons of butter. Add 2 cloves of minced garlic and let that sizzle for about 2 minutes until your kitchen smells amazing.
Add the Cream, Saffron & Zest
Pour in 1 pint of heavy cream, then stir in your saffron water—threads and all. Turn the heat to medium-high and let it simmer for 2 to 3 minutes until it starts to thicken. Add 1 teaspoon of lemon zest to brighten it all up.
Pasta Time
Meanwhile, get a big pot of salted water boiling. Drop in 1 pound of pasta—fettuccine or spaghetti works great. Cook it until it’s just shy of al dente, like a minute under. Scoop out about ½ cup of that pasta water before draining.
Toss and Finish
Transfer the pasta straight into the creamy sauce. Toss it gently, adding that pasta water a little at a time to get everything perfectly silky and coated. Off the heat, stir in 6 tablespoons of grated Parmesan and ½ teaspoon of lemon juice. Salt and pepper to taste.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Serves 4
- ▢ 4 tablespoons butter
- ▢ 2 clove garlic (minced)
- ▢ 1 Pinch saffron threads
- ▢ 1 pint heavy cream
- ▢ ½ teaspoons lemon juice
- ▢ 1 teaspoon lemon zest (un-waxed lemon)
- ▢ 1 pound dried pasta
- ▢ 6 tablespoons grated Parmesan cheese (plus more for topping)
- ▢ fresh parsley (chopped)
- ▢ salt and freshly ground pepper (to taste)
Soak the threads of saffron in 1 tablespoon of hot water for 8 to 10 minutes. Meanwhile, bring a large pot of salted water to a boil.
Melt the butter in a large skillet over medium heat.
Add the garlic and cook, stirring occasionally, for about 2 minutes.
Add the cream, mix in the saffron mixture, and increase the heat to medium-high.
Simmer until slightly thickened, about 2 to 3 minutes. Stir in the lemon zest.
Add the pasta to the boiling water and cook until just undercooked.
Remove ½ cup cooking water, then drain the pasta and transfer to the skillet with the sauce and finish cooking the pasta in the sauce adding reserved pasta water as needed to loosen.
Remove from the heat and stir in the Parmesan cheese and lemon juice. Add a splash of pasta water to thin the sauce as needed.
Taste for seasoning and add salt & pepper to taste.
Serve topped with more cheese & parsley.
Erren’s Top Tips
Steep the Saffron Like Tea
Don’t rush the saffron soak. Steeping it in hot (not boiling) water for 8–10 minutes helps unlock both its signature golden color and that warm, slightly floral flavor. Think of it like making tea—you’re coaxing out the good stuff.
Don’t Skip the Pasta Water
That cloudy, salty water you usually toss? It’s liquid gold. Stirring it into the sauce helps loosen things up and gives the cream something to cling to. Add it slowly until the sauce is smooth and glossy.
Zest Before You Juice
It’s way easier to zest your lemon before cutting it open. A microplane gives the best fine texture, and it distributes more evenly through the sauce.
Undercook Your Pasta (On Purpose)
Cook your pasta just a minute shy of al dente. It’ll finish cooking in the sauce and soak up more flavor that way.
Use Real Parmesan
Freshly grated Parmigiano-Reggiano melts smoother and tastes so much better than the pre-shredded kind. The saltiness adds balance to the rich sauce.
Storage & Freezing Instructions
Storing Leftovers:
Let the pasta cool completely before transferring it to an airtight container. Store it in the fridge for up to 3 days. When reheating, add a splash of cream or milk to loosen up the sauce—otherwise, it can get a little thick and sticky.
Freezing Tips:
While the cream-based sauce can be frozen, it may separate slightly when thawed. If you’re planning ahead, cook the sauce and pasta separately, freeze them individually, and combine fresh when reheating. Let the sauce thaw overnight in the fridge, then gently warm it on the stove with a bit of cream to bring it back together.
Reheating Tip:
Low and slow wins. Warm it gently in a skillet over low heat with a splash of pasta water, milk, or cream, stirring until smooth. The microwave works too, but stir every 30 seconds and add liquid to keep things creamy.
Calories: 964 | Carbohydrates: 89g | Protein: 20g | Fat: 58g | Saturated Fat: 36g | Cholesterol: 198mg | Sodium: 266mg | Potassium: 350mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2155IU | Vitamin C: 2.6mg | Calcium: 190mg | Iron: 1.5mg
FAQs
Can I make this without saffron?
Yes! The flavor will be different—less warm and floral—but still super tasty. You can skip it entirely or add a tiny pinch of turmeric just for color.
What’s the best pasta shape to use?
Fettuccine, tagliarini, pappardelle, or tagliatelle work great because they hold the sauce well. That said, any pasta you love—penne, rigatoni, or tagliatelle—will work beautifully.
Can I make it ahead of time?
You can make the sauce ahead and store it in the fridge for up to 2 days. Reheat gently before adding to fresh-cooked pasta. The pasta itself is best when made fresh.
How do I keep the sauce from getting too thick?
If it thickens too much while sitting or cooking, just stir in a little pasta water, milk, or cream until it loosens back up. Go slow—you want it creamy, not soupy.
Is there a dairy-free version?
This recipe is really built around cream and cheese, so dairy-free versions will have a different texture and flavor. But you can try full-fat coconut milk or a dairy-free cream, plus nutritional yeast in place of Parmesan, if you’re feeling experimental!
English (US) · 