Saffron-Infused Fettuccine with Shiitake and Bell Pepper Cream Sauce
Indulge in the luxurious flavors of our Saffron-Infused Fettuccine with Shiitake and Bell Pepper Cream Sauce. This dish features perfectly cooked fettuccine entwined in a rich and velvety saffron cream sauce, complemented by the earthy, umami tones of shiitake mushrooms and the vibrant crunch of red bell peppers. While shiitake mushrooms shine in this recipe, feel free to experiment with oyster or portobello mushrooms for a delightful variation. A splash of oaky Chardonnay elevates the dish, making it perfect for entertaining. Whether you're cooking for a special occasion or simply indulging yourself, this pasta will surely impress with its irresistible flavors and stunning presentation.
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Servings
N/A
Calories
13
Ingredients
Ingredients
Fettuccine
3/4 lb (uncooked)
Dry white wine
1 1/2 cups (for infusing)
Saffron thread
1 teaspoon (lightly packed)
Olive oil
2 tablespoons (for sautéing)
Butter
4 tablespoons (for sautéing)
Shallots
4 (chopped)
Red bell pepper
1/2 (julienne (optional))
Shiitake mushrooms
1 1/2 lbs (stems removed, caps sliced)
Salt
1 teaspoon (to taste)
Black pepper
1/4 teaspoon (to taste)
Heavy cream
2 cups (use less if desired)
Grated Parmesan cheese
1/4 cup (plus more for serving)
Flat-leaf parsley
1/4 cup (chopped, for garnish)
Instructions
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1. Bring a large pot of salted water to a rolling boil over high heat.
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2. In a small saucepan, bring the dry white wine to a boil. Once boiling, add the saffron threads and remove the saucepan from heat. Allow the saffron to steep in the wine for 5 minutes to fully extract its flavor and color.
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3. Add the fettuccine to the boiling water and cook according to the package instructions, typically around 12 minutes, until al dente. Stir occasionally to prevent sticking.
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4. While the pasta is cooking, heat the olive oil and butter in a large frying pan over medium heat. Add the chopped shallots, sliced shiitake mushrooms, and optional julienned red bell peppers. Season with salt and black pepper, then sauté for about 5 minutes until the vegetables are tender and lightly browned.
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5. Pour the infused wine and saffron into the frying pan and bring it to a boil. Allow it to boil for 2 minutes, letting the flavors meld.
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6. Gradually pour in the heavy cream (or reduced amount), bringing the mixture to a gentle boil. Reduce the heat and let it simmer for about 2 minutes until the sauce slightly thickens.
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7. If the sauce seems too thin (as might be the case with less cream), create a slurry by mixing a tablespoon of flour with two tablespoons of water. Stir this mixture into the sauce and simmer for an additional minute until thickened to your liking.
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8. Once the fettuccine is cooked, drain it thoroughly and reserve a small amount of pasta water. Toss the fettuccine in the skillet with the saffron sauce, making sure the pasta is evenly coated. If the sauce is too thick, add a little reserved pasta water to adjust the consistency.
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9. Stir in the grated Parmesan cheese and chopped flat-leaf parsley, combining everything until well mixed.
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10. Serve immediately in large pasta bowls, garnished with additional Parmesan and parsley if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the flavor profile of Saffron-Infused Fettuccine with Shiitake and Bell Pepper Cream Sauce?
This dish features a luxurious and velvety saffron cream sauce with earthy, umami tones from shiitake mushrooms and a vibrant crunch from red bell peppers.
How do I properly infuse the saffron for this recipe?
Bring the dry white wine to a boil in a small saucepan, add the saffron threads, and remove from heat. Let it steep for 5 minutes to extract flavor and color.
What type of wine is recommended for the sauce?
A dry white wine is used for the infusion; specifically, an oaky Chardonnay is recommended to elevate the flavors of the dish.
Can I substitute shiitake mushrooms with other varieties?
Yes, you can experiment with oyster or portobello mushrooms as delightful variations if shiitake mushrooms are unavailable.
How long should I cook the fettuccine?
Cook the fettuccine according to the package instructions, typically around 12 minutes, until it reaches an al dente texture.
Is the red bell pepper a mandatory ingredient?
No, the julienned red bell pepper is optional, but it adds a nice color and a vibrant crunch to the final dish.
How can I thicken the saffron cream sauce if it is too thin?
Create a slurry by mixing one tablespoon of flour with two tablespoons of water and stir it into the simmering sauce for an additional minute.
What should I do if the sauce is too thick when mixing with pasta?
Add a small amount of the reserved pasta water to the skillet while tossing the fettuccine to adjust the consistency to your liking.
What is the best way to prepare the shiitake mushrooms?
Remove the tough stems from the shiitake mushrooms and slice the caps before sautéing them with shallots.
Is this recipe suitable for vegetarians?
Yes, this Saffron-Infused Fettuccine recipe is vegetarian as it contains no meat products.
What garnish should I use for serving?
Serve the pasta garnished with additional grated Parmesan cheese and chopped fresh flat-leaf parsley.
Can I use less heavy cream in this recipe?
Yes, you can use a reduced amount of heavy cream, though you may need to use a flour slurry to achieve the desired thickness.
What role do shallots play in the recipe?
Shallots provide a delicate, mild onion flavor that complements the earthy mushrooms and floral saffron without overpowering them.
How do I prevent the fettuccine from sticking together?
Boil the pasta in a large pot of salted water and stir it occasionally during the cooking process to prevent the strands from sticking.
What kind of parsley is best for this dish?
Flat-leaf parsley, also known as Italian parsley, is recommended for its superior flavor compared to curly parsley.
Can I make this dish for a dinner party?
Absolutely, the stunning presentation of the saffron-colored sauce and the gourmet ingredients make it perfect for entertaining guests.
How much saffron should I use?
The recipe calls for one teaspoon of lightly packed saffron threads to achieve the best flavor and golden color.
Do I need to salt the pasta water?
Yes, bringing a large pot of salted water to a rolling boil is essential for properly seasoning the pasta from the inside out.
How many ingredients are in this recipe?
There are 13 total ingredients, including the pasta, vegetables, cream, wine, and seasonings.
Can I use butter and olive oil together?
Yes, the recipe uses both olive oil and butter for sautéing the vegetables to combine the high smoke point of oil with the rich flavor of butter.
Is this a quick meal to prepare?
Yes, while it has gourmet flair, it is categorized as a quick family meal as the sauce can be prepared in the time it takes to boil the pasta.
What should I do with the wine after steeping the saffron?
Pour the entire wine and saffron infusion into the frying pan with the sautéed vegetables and bring it to a boil to meld the flavors.
How do I know when the vegetables are ready?
Sauté the shallots, mushrooms, and peppers for about 5 minutes until they are tender and lightly browned.
Can I use pre-grated Parmesan cheese?
While you can use pre-grated cheese, freshly grated Parmesan will melt more smoothly into the cream sauce.
What does 'al dente' mean for fettuccine?
Al dente means the pasta is cooked so as to be still firm when bitten, providing a better texture for cream-based sauces.
How much wine is needed for the infusion?
The recipe requires 1 1/2 cups of dry white wine to properly infuse the saffron and form the base of the sauce.
Is black pepper used in this recipe?
Yes, 1/4 teaspoon of black pepper is used to season the mushrooms and shallots during the sautéing process.
Can I add protein to this dish?
While designed as a vegetarian dish, you could easily add grilled chicken or sautéed shrimp if you prefer to include meat.
How do I ensure the saffron flavor is fully extracted?
Steeping the threads in hot wine for at least 5 minutes ensures the maximum extraction of both flavor and the signature golden color.
What is the best way to serve this pasta?
Serve immediately in large pasta bowls to keep the cream sauce warm and ensure the best texture of the fettuccine.