Saffron Infused Fettuccine with Fennel Leek Cream Sauce
A luxurious yet approachable pasta dish that transforms humble ingredients into restaurant-quality elegance. Chef's Tips Make it easier: Use high-quality store-bought fresh pasta – it's completely acceptable and saves significant time Wine substitute: If avoiding alcohol, use additional cream or vegetable stock Make ahead: The caramelized vegetables can be prepared hours in advance and reheated Texture contrast: The combination of silky pasta, caramelized vegetables, and fresh greens creates beautiful textural variety
- Time: 65 min
Source: Relaxed Recipes
Ingredients
- Prepare the saffron infusion: Steep saffron threads in warm cream for 15 minutes
- Caramelize the vegetables: Heat butter and olive oil in a large skillet over med
- Build the sauce: Add wine to deglaze, scraping up any browned bits. Let it reduc
- Cook the pasta: Bring a large pot of well-salted water to boil. Cook fettuccine
- Prepare the greens: While pasta cooks, heat olive oil in another pan. Sauté garl
- Bring it together: Add drained pasta to the cream sauce along with 2 tbsp butter
- Serve immediately: Divide pasta among warm bowls. Top with wilted greens, fennel