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


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


Anna Glover profile
Anna GloverSenior food editor

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