Truffle Garlic Bucatini

Truffle Garlic Bucatini

Prep time: 10 min.
Cook time: 20 min.
Serves: 2-3


  • ½ cup Manitoba Harvest Hemp Seeds 
  • 1/2 package bucatini pasta (about 200-250g)
  • 2 tbsp. olive oil
  • ½ yellow onion, diced
  • 4x garlic cloves, minced
  • 1 cup vegetable broth
  • ½ tsp salt
  • ¼ tsp pepper
  • 2-3 tbsp. nutritional yeast
  • zest from half a lemon
  • 1 cup pasta water
  • Juice from half a lemon
  • ½ tsp truffle salt, divided
  • Garnish fresh ground pepper and fresh thyme leaves


  • Bring a large pot of water to a boil and cook pasta according to package directions.
  • Reserve 1 1/2 cups pasta water. Drain the noodles and set aside.
To make the truffle garlic sauce:
  • Heat oil over medium heat in a sauce pan and add onion and garlic. Cook until softened and fragrant, 5 mins.
  • Add in vegetable stock, salt and pepper, 2 tbsp. nutritional yeast, Hemp Hearts, zest from half a lemon, 1 cup pasta water, juice of half a lemon and ¼ tsp truffle salt.
  • Cook and stir for a few minutes until combined.
  • Remove from the heat and add the sauce to a blender.
  • Blend until smooth and creamy.
  • Add the sauce back into the frying pan and bring to a simmer over medium heat. Taste and adjust seasoning with ¼ tsp more truffle salt and 1 tbsp. nutritional yeast, if desired.
  • Stir in cooked bucatini pasta noodles and use the final ½ cup of reserved pasta water, if needed, to thin the sauce.
  • Serve pasta topped with fresh grinds of pepper and a sprinkle of fresh thyme leaves.