Creamy Mafaldine w/ Zucchini and Saffron



  • 1 portion Dan’s Pasta Mafaldine
  • 1/2 small white onion, finely diced
  • 2 cloves garlic, finely chopped
  • 1 medium zucchini, diced into small cubes
  • Sprinkle of chilli flakes
  • 1 pinch saffron threads
  • 1 cup thickened cream
  • Olive Oil


  1. Heat a large pan on low to medium heat and drizzle a good glug of olive oil. Once the pan is heated, add the chopped onion and garlic. 
  2. Stir until the onion and garlic are softened and then add in the zucchini cubes, salt, and a pinch of dried chilli flakes. Cook on a low heat for around 20 minutes, stirring regularly.
  3. Meanwhile, bring a pot of salted boiling water to boil.
  4. Once the 20 minutes is up, place the saffron in a glass and use a tiny bit of the cooking water (10-15ml) to mix, allowing the threads to soften. Add this to the zucchini mixture.
  5. Pour in the cup of cream and turn up the heat to medium so that the cream thickens. Add more cream if necessary and stir regularly. 
  6. Add fresh Mafaldine to the boiling water and cook for 2-3 minutes until al dente. Reserve some of the cooking water and drain.
  7. Add pasta to the the pan and toss. If required, use the reserved cooking water to loosen the sauce.
  8. Serve and top with grated parmesan cheese.