Saffron pasta without cream — in about 15 minutes

Starchy pasta water combines oil or butter with freshly prepared saffron to make a light sauce without cream. For an approximately 15-minute meal, start with hot cooking water and choose pasta with a short cooking time.

Ingredients

• 250 g pasta of your choice
• 0.1 g saffron threads
• 2 tbsp non-boiling water at about 75 °C, for the saffron
• 1 small shallot or garlic clove, finely chopped
• 2 tbsp olive oil or 1 tbsp butter
• 80–100 ml reserved pasta water, as needed
• Salt and white pepper to taste
• Optional: a little finely grated unwaxed lemon zest

The pasta water quantity is a guide. Start with less and add enough to lightly coat the pasta. Follow the pasta’s packet instructions.

Method, step by step

1. Cook the pasta. Cook in plenty of boiling salted water according to the packet until al dente. Reserve about a cup of cooking water before draining.
2. Prepare the saffron. During the last 4–6 minutes of pasta cooking, finely grind the saffron. Stir with 2 tbsp non-boiling water at about 75 °C for 1 minute, then leave for 3–5 minutes at room temperature.
3. Soften the aromatics. Soften the shallot in oil or butter over medium-low heat for 2–3 minutes. If using garlic, cook briefly without browning.
4. Combine pasta and sauce. Add 60–80 ml pasta water to the pan, add the pasta and toss briefly. Add more pasta water if needed until the pasta is lightly coated.
5. Finish with saffron. Remove the pan from the heat. Stir in the freshly prepared saffron and season with pepper and, if needed, salt. Add a little optional lemon zest and serve immediately.

Variations and practical tips

• For a vegan version, choose egg-free pasta and olive oil. Cook gluten-free pasta according to its packet; the sauce may bind differently.
• A little lemon zest is enough. Strong acidity or browned garlic can overshadow the saffron.