Go Back
–+ servings

White Truffle Italian Basil Pesto Spaghetti

The Veggie Wifey
A fresh basil pesto with some gorgeous white truffle flavours that is extremely easy to make!
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Course Brunch, Main Course
Cuisine Italian
Servings 2

Equipment

Ingredients
  

  • 100 grams boiled pasta (spaghetti) slightly undercooked and KEEP the pasta water please!

White Truffle Pesto

  • 75 grams fresh Italian basil or mixed basil
  • 2 tsps minced garlic
  • 1/4 cup white truffle oil
  • 3 tbsps olive oil
  • 1/4 cup grated parmesan or nutritional yeast
  • 1/4 cup roasted pine nuts

Seasoning

  • 1 green chilli minced
  • 1 tbsp minced dill
  • 1 tbsp red chilli flakes
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp lemon juice
  • 1 tbsp Tabasco

Optional Veggies

  • 4 brown button mushrooms sliced

Instructions
 

  • Boil the pasta and keep the pasta water (make sure the pasta is slightly undercooked, say 85% cooked)
  • Blend all the ingredients for the pesto in a food processor.
  • In a cast iron sauteuse or stainless steel sauteuse, sauté the fresh pesto until fragrant.
  • Add the chilli and the rest of the seasoning. Stir it in for a few minutes. You can add your mushrooms here and let it sweat before the next step.
  • Pour in the pasta water, and sauté the mixture until it starts to thicken.
  • Add the boiled pasta, and let it cook with the sauce for a few minutes with the lid on
  • Serve warm. Add grated parmesan or extra nutritional yeast on top, and some fresh chilli flakes as well.
  • You don't have to use all the sauce from the pan, you can store the sauce in a glass jar for another meal!

Notes

Don't forget to get share, comment, or tag me in your recreations! I would love to see!
Keyword Basil, Italian, Pesto, White Truffle
Tried this recipe?Let us know how it was!