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Saffron & courgette spaghetti

Light and easy to prepare with just a few ingredients, looks and tastes beautiful!


  • 400 g spaghetti – or other pasta of your choice
  • 3-4 courgettes
  • 1 spring or white onion
  • 50 ml vegetable or chicken stock prepared
  • 1-2 tbsp extra virgin olive oil
  • 50 g grated parmesan
  • 100 ml single cream
  • 1/2 tsp Greenfields saffron threads
  • salt and pepper
  • Greenfields cracked black pepper (optional)


  1. Steep the saffron threads in 2 -3 tablespoons of hot water a couple of hours before starting.
  2. Wash the courgette, discard the ends and slice them to a thickness of about 4 mm and then cut the slices julienne
  3. Peel and chop the onion finely.
  4. Put a pan of water onto boil for the pasta. Cook the pasta al dente in the boiling salted water according to the instructions on the packet.
  5. Heat the oil in a frying pan medium heat. Add the onion and cook until it starts to soften. Then add the courgette and cook for another couple of minutes.
  6. Add half the stock and continue cooking for a couple of minutes.
  7. Add a pinch of salt, small ground pepper and cook for 2-3 minutes on a higher flame, stirring often.
  8. Stir the saffron into the remaining broth, then add it to the courgette. Stir and cook for a further 2-3 minutes.
  9. Pour in the cream, mix and continue cooking for a further 5 minutes on medium heat, covered until the zucchini are cooked al dente. Add some grated parmesan. Mix well and turn off the heat until pasta is cooked.
  10. Save some of the pasta cooking water and drain the pasta.
  11. Reheat the sauce, if necessary.
  12. Add the pasta to the sauce, mix everything together well and cook for a couple of minutes on a low heat. You can add some of the pasta cooking water if you think the sauce is too dry.
  13. Serve immediately with a sprinkling of grated parmesan and cracked black pepper to taste.