A black bowl filled with frilly strands of pasta, purple radicchio leaves and shavings of parmesan cheese

Truffle pasta mafalde

  • serves 4
  • Easy

Using a showstopping pasta, such as wide-ribboned mafalde, with colourful radicchio and a quality pesto makes this dish much more than the sum of its parts


Make this truffle pasta mafalde, then check out our pasta alla norma, vegan cacio e pepe, pesto pappardelle and more vegetarian pasta recipes.



  • olive oil 2 tbsp, plus a drizzle
  • lemon 1, ½ juiced
  • radicchio 1 large or 2 small, cut into thin wedges through the stem
  • mafalde (or other wide pasta) 400g
  • Belazu Truffle & Artichoke Pesto 165g jar
  • parmesan (or vegetarian alternative) 25g, peeled into strips
  • truffle oil to serve (optional)


  • Step 1

    Heat the grill to medium-high. Whisk 2 tbsp of oil with the lemon juice and a pinch each of salt and sugar. Toss the radicchio wedges through the dressing to coat. Transfer to a shallow tray, along with the remaining lemon half, cut-side up, and grill for 10-12 minutes or until softened and lightly charred, and the stems are tender when pierced.

  • Step 2

    Bring a large pan of salted water to the boil and cook the pasta for 8-10 minutes or until al dente. Drain, reserving a cupful of the cooking water, then tip the pasta back into the warm pan. Stir in the Belazu Truffle & Artichoke Pesto, season well, and add a splash of the reserved water, if needed, to loosen the sauce and coat the pasta. Fold in the radicchio and divide between warmed bowls or serve on a large platter. Squeeze over some of the charred lemon and cut into wedges to serve alongside. Scatter with the parmesan shavings and a drizzle of truffle oil, if you like.

Try more vegetarian pasta recipes

Spaghetti with slow-roast tomato sauce

Nutritional Information

  • Kcals 537
  • Fat 23.8g
  • Saturates 4.4g
  • Carbs 60.4g
  • Sugars 1.2g
  • Fibre 6.3g
  • Protein 17.2g
  • Salt 1.5g