Green Goddess Truffle Tagliolini
Green Goddess Truffle Tagliolini
Rated 4.7 stars by 3 users
Author:
Olivelle
Servings
4
Prep Time
5 minutes
Cook Time
10 minutes
Who says fresh spring recipes can't include pasta? Our Green Goddess Pasta combines rich, Italian pasta with the freshness of spinach, leeks, and basil. The creamy, coconut milk-based sauce is vegan and nut-free, making this a light yet satisfying dish. Easy to make in just 30 minutes, it's the perfect weeknight dinner!
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Ingredients
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1 Package Long Shaped Pasta (like Truffle Tagliolini)
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1 Pasta Rock, Optional
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1 tsp Maple-Wood Smoked Bacon Infused Olive Oil
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1 cup Leeks, sliced thin
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2 Cloves Garlic
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3.5 oz Artichoke Hearts
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1 Cup Packed Spinach
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2 Green Onions
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12 Basil Leaves
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1 cup Canned Coconut Milk
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2 tsp Nutritional Yeast
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½ tsp Black Truffle Sea Salt
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1 Tbsp Roasted Garlic White Barrel Aged Balsamic
Directions
Bring 4 qts of water to a rolling boil, season with 1 Pasta Rock or use 2 Tbsp Kosher Salt. Add in 1 package of Truffle Tagliolini. Cook according to package directions.
Meanwhile in a large saucepan over medium heat add in Maple-Wood Smoked Bacon Olive Oil. Once hot sauté the leeks until soft, about 4 minutes. Add the garlic and cook for another minute until fragrant.
Add sauteed leeks and garlic to a blender with the remaining ingredients. Blend until smooth.
Add sauce pack to pan over medium heat with the truffle pasta and toss to coat. Let cook for another 1-2 minutes until the sauce warms. Enjoy!
Recipe Note
If you don't have Pasta Rocks on hand it is still important to season your pasta water! Salting the water is the only time the pasta itself is going to be seasoned so make sure your water is salty like the sea. We recommend adding 1 Tbsp of salt for every 4 quarts of water.