Saffron Alfredo Sauce

Saffron Alfredo

Yield: 1/2 Litre

Prep time: 5 minutes

Total time: 20 minutes


Butter| 4 T

EVOO | 2 T

Garlic | 2 Clove

White Wine | 1/4 C

Heavy Cream | 2 C

Saffron | Small Pinch

Marscarpone | 1/4 C

Fresh Corn Kernels | 1/4 C

Parmesan | 1/8 C

Nutmeg | 1/4 t

S+P | To Taste


Begin by melting butter over medium heat. Add oil, and then add garlic. Cook softly for 2 minutes

Deglaze with white wine and bring heat up to medium high to cook off the alcohol. Once the mixture has cooked down add the heavy cream and saffron.

Bring the cream up to a simmer and let the saffron flavour and colour leech out into the sauce, about 6 minutes

Add mascarpone and corn and cook for another 4 minutes. Remove from heat. Add parmesan, nutmeg, S+P and fold through.

Add a cooked pasta to the sauce and plate with cracked black pepper.

Special Diet Information

Gluten free, Dairy free, Vegan friendly and we can easily remove the prosciutto.