Saffron Pappardelle with Mushrooms
Prep time
Cook time
Total time
Serves: 2
  • 4-6 oz pappardelle pasta, or fettuccini if vegan
  • ¼ cup butter or vegan butter
  • 1 tablespoon extra-virgin olive oil
  • 2 shallots, thinly sliceed
  • 4 oz crimini mushrooms, sliced in quarters
  • ¼ teaspoon ground ginger
  • ¼ teaspoon sweet paprika
  • ¼ teaspoon ground coriander
  • ¼ teaspoon cinnamon
  • ¼ teaspoon turmeric
  • Pinch cayenne, to taste
  • ½ to 1 teaspoon saffron threads
  • 2 handfuls spinach
  • Brown sugar
  • ½ teaspoon lemon zest
  • ½ lemon, for squeezing
  • ¼ cup pine nuts, toasted
  • 2 tablespoons chopped mint
  • 2 tablespoons chopped chives
  • Sea salt and fresh black pepper
  • White wine vinegar, for drizzling (optional)
  1. Cook pasta according to package directions.
  2. Heat the butter and olive oil in a medium saucepan. Add the shallots and mushrooms and cook until they’re soft and browning on the edges. Add the ginger, paprika, coriander, cinnamon, turmeric, cayenne, and a few pinches of salt and cook for 30 seconds more. Turn off the heat.
  3. Drain the pasta and add it to the saucepan with the butter and spices. Add half the saffron along with the spinach, a few pinches of brown sugar, lemon zest, and a squeeze of lemon and stir. Taste and adjust seasonings. If it’s too spicy, drizzle with some white wine vinegar.
  4. Remove from heat and portion onto plates. Top with the remaining saffron threads, toasted pine nuts, mint, and chives.
Recipe by Love and Lemons at