Creamy Saffron Pasta with Hot Honey

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Creamy Saffron Pasta with Hot Honey


  • Author: Jess Brauer
  • Total Time: 30 minutes active
  • Yield: 2 servings 1x

Description

This is one of my absolute favorite new recipes. It is creamy and comforting, slightly sweet, and beautifully aromatic. Saffron and honey are a classic powerhouse combination, and they both shine in this creamy pasta iteration. I could eat a plate of this every day… and I just might! With the year coming to a close, and holiday party season in full swing, this dish would make a show stopping main for any of your family and friends. I hope you enjoy!


Ingredients

Scale
  • 1 cup raw cashews
  • 1 3/4 tsp salt, divided
  • 3/4 tsp saffron
  • 1/2 cup parsley, minced
  • Zest of 1 lemon (about 1 tsp zest)
  • 1 lb. pasta of choice
  • 1 tbsp butter (I used Miyokos butter)
  • 2 tbsp hot honey (homemade or store-bought, use regular honey if sensitive to spice)
  • Black pepper to taste

Instructions

  1. Make Cashew Cream: Place 1 cup raw cashews in a bowl, and cover with hot water. You can also cover with boiled water to accelerate the process. Let sit 30 minutes, then drain. Place drained cashews in a high-speed blender, add 1/2 tsp salt, and pour in 1 to 1 1/2 cups water. Blend on high for about 1-2 minutes, until completely smooth. The consistency should be that of heavy cream. Add more water in 1/4 cup increments if too thick until the right consistency is achieved. Set aside.

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