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Vegan Saffron Pasta

A risottata-style Saffron Creamy Vegan Pasta cooked in broth, with vegan butter, parmesan, onion and saffron for a floral savoury flavour.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course dinner
Cuisine Italian
Servings 4 people

Ingredients
  

Vegan Saffron Pasta

  • 1 package spaghetti or thin pasta of choice like spaghettini
  • 2-4 cups vegetable stock
  • 1/2 tsp saffron
  • 1/2 cup vegan butter
  • 1 small onion finely chopped
  • black pepper to taste
  • 3/4 Tbsp vegan parmesan grated
  • vegan parmesan grated (to seve)
  • olive oil optional (to serve)
  • salt to taste

Instructions
 

Vegan Saffron Pasta

  • In a large heat sauté the onion in the vegan butter on medium heat for 3 minutes, stirring until the onion is translucent.
  • In the meantime cook the spaghetti in boiling water for 3-5 minutes, just long enough so that it is still a bit too al dente to eat, but you are able to bend the noodles.
  • Drain spaghetti and add it to the pan with the onion. Stir often to season as much as possible.
  • Add a ladle or two of vegetable stock and cook over high heat until the stock is absorbed (continually tasting to see if the pasta is cooked to al dente). Add in the saffron and stir.
  • Once spaghetti is cooked stop adding more stock. Add grated vegan parmesan cheese and stir. Salt to taste.
  • Serve hot with ground black pepper and more vegan parmesan on top, with a drizzle of fine quality olive oil (optional).
Keyword Buttercream, Cream sauce, Fresh Herbs, Pasta, pasta sauce, saffron, Vegan spaghetti