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.
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Watch the Video Below on How to Make this Creamy Saffron Spaghetti
Creamy Saffron Spaghetti
- 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
Fill a stock pot a little over half ways with water, season generously with sea salt and heat with a high heat
At the same time, heat a large fry pan with a medium heat and add in the olive oil
In the meantime, finely chop the onion and roughly chop the garlic
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
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
Turn off the heat and mix the spaghetti with the sauce, then remove from the stove top
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!
Get the Golden Saffron I used to make this Recipe
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