loveandlemons
Saffron Pappardelle with Mushrooms
A Moroccan-spiced weeknight pasta that will make you feel like you're at a fine dining restaurant. Saffron, mushrooms, herbs, and spinach top it off. Vegan.
👥 2 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
📝 Preparation Steps
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.
Brown sugarWhite wine vinegar, for drizzling (optional)
4
Remove from heat and portion onto plates. Top with the remaining saffron threads, toasted pine nuts, mint, and chives.
chopped mint2 tablespoonschopped chives2 tablespoons
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