Vegan Saffron Pasta with Lemon

Creamy, speedy and utterly delicious, this vegan saffron pasta with lemon and sundried tomatoes is the perfect weeknight dinner. Made with lots of fresh lemon, sundried tomatoes, and just a pinch of saffron, this vegan lemon pasta is simply bursting with flavour.

If you've been looking for the perfect vegan lemon pasta sauce, you've just found it. This simple vegan saffron pasta with lemon is the stuff you need to try if you love a bowl of creamy, slightly decadent pasta that's ready in just 15 minutes.

Made with vegan butter and cream, the saffron pasta sauce is deliciously tangy from the lemon and wonderfully aromatic from just a pinch of saffron. The result is a very tempting silky sauce that you'll have quite some trouble believing it's vegan.

Ingredients for vegan saffron pasta

Pasta - The pasta you see in the pictures is called gemelli, and it has the perfect shape for this type of creamy sauce. You can use any short or long type of pasta to make this recipe, though.

Vegan butter - I use vegan butter from Flora as I like the texture, but you can use your favorite or even homemade vegan butter.

Plant-based cream - The plant-based cream from Elmlea is great for this type of pasta, but again, use your favourite kind.

Saffron - You only need a pinch of saffron for this pasta sauce. Saffron is very powerful, and just a bit will infuse the sauce with an earthy, slightly floral taste. Don't overdo it!

Shallots - Use shallots instead of onion in this recipe because they have a milder flavour and won't overpower the other ingredients.

Lemon - Use the juice and zest of a medium lemon. Even though it may sound like a lot, trust me, it isn't. And whatever you do, don't use bottled lemon juice in this recipe.

Sundried tomatoes - If you use sundried tomatoes in oil, make sure you drain them and pat them dry before adding them to the pasta.

Pine nuts - These are optional but perfect for bringing some extra texture to the pasta.

How do you make it?

This is a very easy pasta recipe, and you can make the sauce in the time it takes to bring a pot of water to a boil and cook the pasta.

Here's how to make it.

• Bring a large pot of water to a boil, salt it generously, and cook the pasta al dente according to the instructions on the package. Reserve a cup of pasta water before draining.
• Meanwhile, melt the butter in a large pan and saute the shallot for 1-2 minutes over medium heat until it softens. Add the white wine and continue to cook until the alcohol evaporates.
• Stir in the lemon juice and zest, then add the plant-based cream and saffron. Stir to combine and cook on low heat for 3-4 minutes until the sauce thickens.
• Add the basil leaves and sundried tomatoes and stir to combine. Transfer the cooked pasta to the pan and toss it until well covered in sauce. Stir in the toasted pine nuts, season to taste, and serve immediately, sprinkled with extra pine nuts if you like.

Tips for making the best saffron pasta

• Make sure you cook the pasta al dente because it will continue to cook as you toss it with the sauce. Overcooked pasta will be very soft and will ruin the texture of the dish.
• Even though this vegan lemon pasta will keep in the fridge for up to three days in an airtight container, it tastes best as soon as it's made. You can reheat it in the microwave, but the texture and taste won't be the same.
• If the sauce looks too thick after adding the cooked pasta to the pan, add some pasta water to get the perfect consistency.

If you liked this vegan saffron pasta with lemon and sundried tomatoes, here are some of my other quick and easy vegan pasta recipes:

Vegan Chickpea Pasta Sauce

Creamy Vegan Peanut Pasta

Vegan Pasta Alla Norma

Vegan Caponata Pasta

Tofu Bolognese

Vegan Spicy Miso Pasta

Vegan Creamy Mushroom Pasta with Walnuts (Tagliatelle ai Funghi)

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