Creamy Saffron Pasta with Hot Honey
- Jess Brauer
- December 9, 2022
- 5:52 pm
- All Posts, Dinner, Fall, Featured Posts, Food Recipes, Lunch, Soy-Free, Spring, Summer, Winter
Creamy Saffron Pasta with Hot Honey
- 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
- 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.
- Steep the Saffron: Place 3/4 tsp saffron in a heat proof cup or bowl, then top with 1/2 cup hot water. stir and let saffron steep in the water for at least 5 minutes.
- In a small bowl, combine the chopped parsley, lemon zest, and 1/4 tsp salt. Set aside.
- Cook pasta until al-dente, according to package instructions. Reserve 1 cup pasta water before draining.
- Heat 1 tbsp butter in a large pan over medium heat. Once hot, add the pasta and quickly pour in the saffron and its steeping liquid. Add 1 tsp salt. Toss to coat the pasta evenly. Pour in 1/4 cup cashew cream and toss to coat again. If the sauce appears too thick, add reserved pasta water until you achieve your desired consistency. Remove the pan from the heat and serve.
- Top each serving with a drizzle of hot honey, a good sprinkle of parsley/lemon zest mixture, and freshly cracked black pepper. Enjoy!
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