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Saffron corn pasta

Saffron Corn Pasta

Ingredients

  • 4 ears corn, kernels removed
  • 12 saffron threads
  • 1 yellow onion, minced
  • 2 garlic cloves, minced
  • 4 tbsp salted butter (divided)
  • ½ cup reserved pasta water
  • ¼ cup almond milk
  • 1 tbsp white miso
  • Pasta of choice (8 oz / 225 g)
  • ¾ cup panko breadcrumbs
  • 1 tsp harissa seasoning
  • 2 tbsp chopped parsley
  • Kosher salt, to taste
  • Cracked black pepper, to serve

Utensils

  • Skillet
  • Pot for pasta
  • Immersion or countertop blender
  • Wooden spoon
  • Knife and chopping board

Information

Cost: $$
Preparation time: 45 minutes
Yield: 4 servings (220g each)

Preparation Method

  1. Prep saffron: Place saffron threads in a small bowl with an ice cube. Let melt fully to create saffron water.
  2. Cook vegetables: Heat 3 tbsp butter in a skillet over medium-low. Add onion and garlic, sauté 5–6 minutes until softened. Add corn kernels and saffron water, sauté 3–4 minutes until corn is bright yellow. Season with salt.
  3. Cook pasta: Boil pasta in salted water until al dente. Reserve ¾ cup pasta water. Drain and return pasta to pot.
  4. Make sauce: Blend sautéed corn mixture with ½ cup pasta water, almond milk, and miso until smooth. Adjust salt to taste. Toss sauce with pasta over medium heat, adding more pasta water to emulsify.
  5. Toast breadcrumbs: In a pan, melt 2 tbsp butter. Add panko and toast until golden. Stir in harissa seasoning, then remove from heat and toss with parsley.
  6. Serve: Plate pasta, sprinkle with harissa breadcrumbs, and finish with cracked black pepper.