Vegan Spicy Truffle Fusilli
Hemp Fusilli gets tossed in a silky smooth spicy truffle sauce made with San Marzano tomatoes and plant based butter. Chef Lester Walker tops the dish with extra parmesan and micro-cilantro.
Written By Chef Lester Walker | Dec 15, 2021
Ingredients
Spicy Truffle Fusilli
- White Truffle oil, 2, tablespoons,,regalis-organic-white-truffle-olive-oil
- garlic, 2, cloves, minced,
- Dried Red chili flakes, 1, teaspoon,,crushed-red-chile-flakes
- Whole Italian Tomatoes, 2, 16oz,,pomi-strained-tomatoes
- Sofoglini Hemp Fusilli Pasta, 1, Box,,sfoglini-hemp-radiatori-pasta
- Hot Sauce, 1-2, tablespoons,,bullwhip-alaskan-kelp-peri-peri-hot-sauce
- Plant-Based Butter, 2, tablespoons,,
- Plant-Based Parmesan Cheese,¼, cup, plus more for serving,
- Add the truffle oil, minced garlic and dried chili flakes to a medium sized saucepan. Slowly warm the garlic and chili flakes over medium-low heat for 1-2 minutes, just until the garlic is fragrant.
- Add the San Marzano tomatoes to the garlic chili infused truffle oil, gently breaking up with tomatoes with a spoon. Let the sauce simmer for at least 20 minutes then turn off the heat.
- In the meantime, bring a large pot of water to a boil. Heavily salt the water, add the pasta and cook according to package directions. Reserve 1 cup of the pasta water and drain when al-dante.
- Transfer the simmered sauce to a blender along with the hot sauce, plant-based butter and plant-based parmesan. Blend on high for 30 seconds to a minute, the sauce should be silky smooth.
- Transfer the sauce back to the pot over medium heat. Fold in the pasta and reserved pasta water as needed to thin the sauce to your liking, simmer for 2 minutes.
- To serve, top with more parmesan cheese.
