Vegan Saffron Penne

Name: Vegan Saffron Penne
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: Whole wheat Pennette Rigate pasta 11.3 oz; Leeks to be cleaned 1.5 lbs; Saffron 2 bags; Soy cream 0.85 cup; Extra virgin olive oil 2 tbsp; Salt to taste; Black pepper to taste

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Lactose Free
Vegetarian
Vegan

Difficulty: Very easy
Prep time: 10 min
Cook time: 25 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Nicola Sorrentino

Vegan pennette with saffron? Oh man, it's a dish that really shows how creative vegan pasta recipes can be, especially in Italy. The mix of sweet leeks and that warm, golden hue from saffron really makes it pop on any table. Plus, instead of traditional cream, you get a smooth, creamy texture from soy cream. Keeps it light, yet super satisfying.

And listen, Italian cooks have been reworking classic recipes into plant-based pasta dishes for years. This one? Fits right in, for sure. Especially when you want something special but not heavy. The pennette shape—popular all over Italy—grabs that velvety sauce so well. It's like, every bite is extra tasty. Pretty simple, really.

You know, it is the kind of food that shows how simple ingredients can turn into something that feels a bit fancy, even on a busy weeknight. And look, while there are many vegan Italian recipes like veggie lasagne or baked pasta with soy béchamel, the aromatic kick of saffron pasta just hits differently. Really really does.

This dish brings loads of flavor without cheese or meat, and the silky sauce clings to the pasta perfectly. In different parts of Italy, people add their own twists—some toss in extra veggies or swap leeks for onions—but, truthfully, this version keeps it simple. Letting the vegan pennette recipe shine on its own.

Here's the deal: you get a dish that’s light yet feels like real vegan comfort food, fitting a modern, healthy lifestyle. Whether you're into plant-based eating or just curious, saffron-infused pasta offers all those rich flavors you'd expect from Italian food. With a fresh, moist, and tender twist that's hard to resist. And super super inviting, and seriously good. It's a perfect choice for both plant-based enthusiasts and curious eaters alike.

How to prepare Vegan Saffron Penne

To prepare vegan saffron penne, first cut the roots off the leeks 1, remove the first tough layer 2, then slice them into rounds 3.

Cook the pasta in plenty of salted boiling water 4 for the time indicated on the package. In a pan, pour the oil, add the leeks 5 and a ladle of the pasta cooking water 6. Cook for 10 minutes.

Pour the soy cream into the pan 7 and continue cooking for another 5 minutes. Dissolve the saffron packets with a ladle of pasta cooking water, add it to the leeks 8, and stir. Drain the pasta al dente and transfer it to the pan 9.

Stir to combine the ingredients 10 and finish cooking; if needed, add more pasta cooking water. Adjust with salt and pepper 11, then plate. Vegan saffron penne are ready to be enjoyed 12.

Storage

The vegan saffron penne should be consumed immediately once prepared. The sauce can be stored in the fridge, in a closed container, for up to 2 days.

Tip

You can enrich the sauce by adding your favorite spices and herbs. You can customize the recipe by reducing the amount of leeks and adding other vegetables such as zucchini, bell peppers, carrots, or you can add mushrooms such as porcini, champignon, or oyster mushrooms. For a more intense flavor, dice smoked tofu, sauté it in a pan until golden, then add it to the pasta before serving.

For the translation of some texts, artificial intelligence tools may have been used.

Vegan Saffron Penne

PRESENTATION

How to prepare Vegan Saffron Penne

Storage

Tip

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