pine nut & saffron cream recipe
a quick and delicious recipe, perfect for those chilly winter evenings when you’re craving some warmth and comfort.
the toasted pine nuts add depth of flavour while the lemon cuts through the creaminess to balance it perfectly. this sauce also works beautifully with tender vegetables like peas, courgette and broad beans.
serves 2:
ingredients
pinch saffron
50ml warm water
4 shallots, peeled
4 large peeled garlic cloves
1/2 tsp picked thyme leaves
1 lemon, zested and juiced
50g plant based butter
300ml plant based double cream
1 tsp table salt
20g pine nuts, lightly toasted
method
start by soaking the saffron in warm water to release its colour.
meanwhile, in a small frying pan on a medium heat, dry toast the pine nuts. They should be a deep golden colour rather than brown or they will be bitter.
while the saffron is blooming, finely dice the shallots and roughly chop the garlic, then pick the thyme leaves from the stalks.
heat the plant butter in a pan on low heat and add the shallots. slowly sauté the shallots until they start to turn translucent, about 5 minutes. then add the thyme.
add the garlic along with the saffron infused water. increase to medium-high heat and cook down until the liquid has almost completely dissolved, about 5-8 minutes.
finish the sauce by adding the cream and pine nuts, then let it sit and simmer on a low heat for 15 minutes.
lastly, take off the heat and add the lemon juice and zest. transfer to a jug blender or ideally a nutribullet and blend until completely smooth.
add your pasta of choice and stir through. if you’re not using the sauce straight away, allow it to cool completely and then store in an airtight container in the fridge for up to 5 days.
pinch saffron
50ml warm water
4 shallots, peeled
4 large peeled garlic cloves
1/2 tsp picked thyme leaves
1 lemon, zested and juiced
50g plant based butter
300ml plant based double cream
1 tsp table salt
20g pine nuts, lightly toasted
start by soaking the saffron in warm water to release its colour.
meanwhile, in a small frying pan on a medium heat, dry toast the pine nuts. They should be a deep golden colour rather than brown or they will be bitter.
while the saffron is blooming, finely dice the shallots and roughly chop the garlic, then pick the thyme leaves from the stalks.
heat the plant butter in a pan on low heat and add the shallots. slowly sauté the shallots until they start to turn translucent, about 5 minutes. then add the thyme.
add the garlic along with the saffron infused water. increase to medium-high heat and cook down until the liquid has almost completely dissolved, about 5-8 minutes.
finish the sauce by adding the cream and pine nuts, then let it sit and simmer on a low heat for 15 minutes.
lastly, take off the heat and add the lemon juice and zest. transfer to a jug blender or ideally a nutribullet and blend until completely smooth.
add your pasta of choice and stir through. if you’re not using the sauce straight away, allow it to cool completely and then store in an airtight container in the fridge for up to 5 days.
