Linguine with Saffron and Wild Mushrooms


Pasta is one of those staples which is too often completely under appreciated for it’s versatility and ability to be one of the best fast foods there is. Pasta limited to being mixed with a jar of sauce is unjust when a multitude of delicious, nourishing, homemade sauces and toppings can be simply whipped together whilst the pasta boils.


This saffron infused, light cream based sauce is packed with flavour from earthy wild mushrooms with a bright note of spring onion and parsley. For extra delicious, top with gomasio or vegan parmesan style cheese.


Ingredients: Serves 2

  • 225g/8oz dried linguine
  • 2 large pinches of saffron strands (divided)
  • 100g fresh wild mushrooms, cleaned
  • 250ml/1 cup oat cream (or non dairy cream of choice)
  • 1 tbsp vegetable stock powderΒ or a cube
  • 2 spring onions, trimmed and finely sliced
  • 2 tbsp fresh parsley
  • Sea salt and freshly ground black pepper


  1. Bring a large pan of well salted water to a boil and add in one large pinch of saffron. Add the pasta and cook until al dente, about 10 minutes or according to package directions.
  2. Meanwhile, heat a frying pan over a high heat and add the roughly torn mushrooms, saute until golden and any released liquids have reduced and evaporated.
  3. Add the spring onions, followed by the cream and stock powder and the second large pinch of saffron. Turn the heat down and stir until fragrant and thickened slightly.
  4. Taste the sauce for seasoning and add plenty of black pepper and salt if you need – this will depend on the salt level of the stock powder or cube you use.
  5. Drain the pasta, stir most of the parsley into the sauce and toss with the hot pasta. Divide between pasta bowls and top with the remaining parsley.


Shared at Virtual Vegan Linky Potluck #16
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25 Responses to Linguine with Saffron and Wild Mushrooms

  1. apsara says:

    Nice! Oat cream is something I have never seen, though. Can it be made at home?

  2. mrsveg says:

    I’ve got some amazing mushrooms in the fridge at the moment, I think I’ve decided what I’m going to make!

  3. Ohhhh, this is my perfect idea of comfort food on a cold autumn evening. Thank you so much for sharing this πŸ™‚
    Also, just spotted your comment about oat cream – I never knew that and always buy Oatly’s version which is really lovely. I’ll be giving it a try!

    • Poppy says:

      It really is comfort food!
      Great I hope you like the oat cream, it’s more grassy than a shop bought variety but is mild and neutral to cook with πŸ™‚

  4. alifemoment says:

    Wow, that’s a really great idea, I love the combination of wild mushroom and saffron, definitely I will give it a go πŸ™‚

    Best regards,

  5. thesnowwoman says:

    This looks so good. I really like mushrooms, going to have to try this very soon.

  6. Veggiewitch says:

    Reblogged this on veggiewitch and commented:
    This looks wonderful! πŸ˜€

  7. Violet says:

    Love this recipe and combination! πŸ™‚ I’ll have to try it with gluten-free pasta when I have time to cook. Happy Autumn Poppy!!

  8. Kayse says:

    Yummmmmm! This looks so great!!

  9. yum yum yum yum yum yum yum yum! i need this! πŸ™‚

  10. Fiver Feeds says:

    Wow, this looks really tasty! πŸ™‚

  11. E-Gusta says:

    Oh my that looks so good! I am not a big pasta person, and I am longing to try this dish!

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