Saffron & radicchio tortiglioni

This is an indulgent pasta, there's no two ways about it. It is comfort food, disguised as a delicate smoky dish. 


Tortiglioni are a "casual" pasta, they're welcoming and comforting, something to be enjoyed amongst friends. Their beauty lies in the deep ridges that mop up the creamy saffron and pepper, making each bite a perfect blend of sweetness and spice!

This particular version was made with some beautiful pink radicchio I found at my local store, but normally I make them with the classic deep purple variety. Their bitterness is a perfect match for the smoky grappa and sweet saffron.

The inspiration for this pasta came from the wonderful Easy Kitchen pasta book, which over the years has been a great source of inspiration. I have simplified it slightly and used vegan-only ingredients. Their ethos of simple recipes that can be recreated quickly resonates with my passion for healthy, simple plant-based cooking. I would strongly reccomend getting it!


Serves 4​


360g Tortiglioni

12-14 Radicchio Leaves (1 head)

1 tbsp Grappa/Hot Water

Pinch of Saffron Strands

250G Vegan Cream Cheese

1 Clove Garlic

1 Onion

  • Cook your tortiglioni to packet instructions in salted boiling water

  • Crush the saffron and salt together in a pestle and mortar then cover with 1 tbsp grappa/hot water. Stir and put to one side

  • Crush some fresh black pepper and put to one side

  • Chop the onion and garlic and soften in a pan with 1 TBS olive oil.

  • Once softened, add the cream cheese and dissolved saffron then cook for a further 5 minutes

  • Mix your pasta directly into the sauce with some of the cooking water from the pasta pot.

  • Tear up the radicchio leaves into small petals.

  • Serve the pasta with the fresh radicchio and a sprinkle of black pepper on top.