Creamy Saffron Spaghetti | CRAZY Delicious 20 Minute Pasta Recipe

This Creamy Saffron Spaghetti, known as Espaguetis a la Crema de Azafrán, is what simple and delicious comfort food is all about. We´re talking a ton of great flavors, super easy to make and all done in about 20 minutes. Serve this pasta next to a crunchy baguette and a bottle of Spanish wine for a complete meal.

To make this recipe I used spaghetti. But any type of pasta will work. The most important thing is to cook the pasta al dente. As it allows the sauce to stick better to the pasta. I also like to transfer the cooked pasta directly from the stock pot into the pan with the sauce. This ensures some of the starchy water goes into the sauce, helping it achieve a greater creamy goodness.

For the liquid, I used a combination of vegetable broth and milk. You can use other broths here, such as chicken broth or even beef broth. As for the milk, I used low-fat milk. But you can also use full-fat, nonfat or even a plant-based one if you like.

TIPS & TRICKS to Make this Recipe: I like to cook the cream sauce while the stock pot is heating the water for the pasta. Important to lower the heat on the sauce to a low heat once it´s done. Also, make sure to mix it every 2 to 3 minutes while the pasta is cooking, so it doesn´t thicken too much.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SWEET SMOKED SPANISH PAPRIKA
SAFFRON

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Watch the Video Below on How to Make this Creamy Saffron Spaghetti

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Creamy Saffron Spaghetti

Course Main Course

Cuisine Mediterranean

Prep Time 5 minutes

Cook Time 20 minutes

Servings 2

Calories 537 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 8 oz spaghetti 225 grams
• 2 tbsp extra virgin olive oil 30 ml
• 1 small onion
• 4 cloves garlic
• 1 tbsp all purpose flour 10 grams
• 3/4 cup low fat milk 180 ml
• 3/4 cup vegetable broth 180 ml
• 1/4 tsp saffron threads .17 grams
• 1/2 cup grated Manchego cheese 60 grams
• 2 tbsp chopped fresh parsley 8 grams
• pinch sea salt
• dash black pepper
• dash sweet smoked Spanish paprika

Instructions

1. Fill a stock pot a little over half ways with water, season generously with sea salt and heat with a high heat

2. At the same time, heat a large fry pan with a medium heat and add in the olive oil

3. In the meantime, finely chop the onion and roughly chop the garlic

4. Add the chopped onion and garlic into the hot fry pan, mix the ingredients around continuously, after 3 to 4 minutes and the onion is translucent, add in the flour, mix continuously, after 1 to 2 minutes add in the milk, vegetable broth and saffron, continue to gently mix the ingredients and go for 3 to 4 minutes or until you end up with a slightly creamy sauce, then season with sea salt and black pepper, mix together and lower to a low heat

5. While the sauce is simmering, go back to the stock pot, once the water comes to a boil, add in the spaghetti, mix it in with the water and cook until just al dente (check package instructions), then transfer directly from the stock pot into the pan with the creamy sauce

6. Turn off the heat and mix the spaghetti with the sauce, then remove from the stove top

7. Add in the grated cheese and parsley, mix together until well mixed, transfer into serving plates, top each one off with a kiss of sweet smoked Spanish paprika and garnish with parsley, serve at once, enjoy!

Recipe Notes

Get the Golden Saffron I used to make this Recipe

Nutrition Facts

Creamy Saffron Spaghetti

Amount Per Serving

Calories 537 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 10g63%

Polyunsaturated Fat 2g

Monounsaturated Fat 11g

Cholesterol 35mg12%

Sodium 796mg35%

Potassium 369mg11%

Carbohydrates 56g19%

Fiber 3g13%

Sugar 8g9%

Protein 19g38%

Vitamin A 667IU13%

Vitamin C 10mg12%

Calcium 451mg45%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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