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Cooking With Chef Hermann: Pappardelle in Saffron Cream with Morels

Pappardelle in Saffron Cream with Morels


  • 1 TB Butter
  • ½ shallot, chopped
  • Pinch saffron threads
  • 2/3 C Heavy Cream
  • Salt and pepper
  • ¼ tsp lemon juice
  • ¼ tsp vanilla extract
  • 4 oz pappardelle pasta, cooked al dente
  • 2 oz dried Morels, soaked until soft or can use fresh if in season
  • 2 TB Parmesan cheese
  • 2 TB chives, chopped fine
  • 1.2 tsp lemon zest


In skillet, heat the butter and cook the morels and shallot until tender, add the saffron. Add the noodles and warm through. Add the cream and season with salt and pepper.  Heat until cream is slightly thickened.  Stir in the lemon juice, zest and vanilla.  Toss with Parmesan and chives and serve.