Easy Vegan Green Goddess Truffle Tagliolini Pasta Recipe Will Impress by Olivelle

Easy Vegan Green Goddess Truffle Tagliolini Pasta Recipe Will Impress

Who says fresh spring recipes can't include pasta? This green goddess truffle tagliolini recipe from Olivelle combines the rich flavor of truffle-infused tagliolini pasta with the freshness of spinach, leeks and basil. The creamy sauce is made with coconut milk, so it is vegan and nut free!

Never cooked tagliolini before? Tagliolini is a ribbon pasta similar to spaghetti noodles. The pasta is popular in the Molise and Piedmont regions of Italy. Tagliolini dough is made with semolina, flour, eggs and salt.

The truffle pasta recipe is easy to put together! If you don't have the specific ingredient called for, use what you have. You could use another shape of pasta, another flavor of olive oil and whatever balsamic vinegar you have on hand. This is an easy 30-minute dinner recipe for any weeknight dinner or even when company comes over on the weekends.

Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4


  • 1 package (16 ounces) truffle tagliolini (or your favorite pasta)
  • 2 tablespoons kosher salt
  • 1 teaspoon maple-wood smoked bacon infused olive oil (or your favorite olive oil) 
  • 1 cup thin-sliced leeks
  • 2 cloves garlic
  • 3.5 ounces artichoke hearts
  • 1 cup spinach, packed
  • 2 green onions
  • 12 fresh basil leaves
  • 1 cup canned coconut milk
  • 2 teaspoons nutritional yeast
  • 1/2 teaspoon black truffle sea salt (or your favorite salt)
  • 1 tablespoon roasted garlic white barrel aged balsamic (or your favorite balsamic vinegar)

Here's how to make it: 

  1. Bring 4 quarts of water to a rolling boil. Season with kosher salt and add the tagliolini. Cook according to package directions.
  2. 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 sautéed leeks and garlic to a blender with the remaining ingredients. Blend until smooth.
  3. Add sauce back to pan over medium heat with the truffle pasta and toss to coat. Let the sauce cook for another 1 to 2 minutes until the sauce warms. Enjoy! 

Photo courtesy of Olivelle.

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Elisa Schmitz
Mmm. What a lovely pasta to kickoff springtime, though I would enjoy this any time of year. Thank you for sharing!
I’m loving this simple pasta dish that I feel good about feeding my family.

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