Who says fresh spring recipes can't include pasta? This Green Goddess Truffle Tagliolini combines the rich flavor of Truffle-infused Tagliolini with the freshness of spinach, leeks, and basil. This creamy sauce is made with coconut milk, it is vegan and nut free! So easy to put together, this is an easy 30-minute meal for any weeknight dinner!

Servings: 4

Prep Time: 5 mins

Cook Time: 10 mins

Ingredients:

• 1 Package Truffle Tagliolini
• 1 Pasta Rock, Optional
• 1 tsp Maple-Wood Smoked Bacon Infused Olive Oil
• 1 cup Leeks, sliced thin
• 2 Cloves Garlic
• 3.5 oz Artichoke Hearts
• 1 Cup Packed Spinach
• 2 Green Onions
• 12 Basil Leaves
• 1 cup Canned Coconut Milk
• 2 tsp Nutritional Yeast
• ½ tsp Black Truffle Sea Salt
• 1 Tbsp Roasted Garlic White Barrel Aged Balsamic

Directions:

1. Bring 4 quarts 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.
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.
3. Add sauteed leeks and garlic to a blender with the remaining ingredients. Blend until smooth.
4. Add sauce pack to the pan over medium heat with the truffle pasta and toss to coat. Let cook for another 1-2 minutes until the sauce warms. Enjoy!

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