Sourdough Discard Basil Pasta

Introduction

If you’re a sourdough baker, you know the bittersweet moment of discarding a portion of your starter. Instead of throwing it away, why not turn it into something delicious? This sourdough discard basil pasta is a perfect way to reduce waste while creating a flavorful, fresh dish.

The sourdough discard adds a subtle tang that pairs beautifully with the vibrant, peppery notes of fresh basil. Combined with olive oil, garlic, and a touch of Parmesan, you’ll get a pasta that’s both light and satisfying.

This recipe is quick, wholesome, and a wonderful way to bring together homemade elements with pantry staples. Whether you’re cooking for yourself, family, or friends, it’s a creative and eco-friendly way to enjoy pasta night.

Cooking Time and Serving

• Prep Time: 10 minutes

• Cook Time: 15 minutes

• Total Time: 25 minutes

• Serving Size: 2–3 servings

Ingredients

For the Pasta Dough (Optional, if making fresh pasta)

• 1 cup all-purpose flour (plus extra for dusting)

• ½ cup sourdough discard (unfed starter)

• 1 large egg

• 1 tablespoon olive oil

• Pinch of salt

For the Basil Sauce

• 2 cups fresh basil leaves

• 2 cloves garlic

• ¼ cup pine nuts (or walnuts)

• ⅓ cup Parmesan cheese, grated

• ⅓ cup extra virgin olive oil

• ½ teaspoon salt (adjust to taste)

• ¼ teaspoon black pepper

• Juice of ½ lemon

For Serving

• Extra Parmesan cheese, grated

• A drizzle of olive oil

• Fresh basil leaves

How to Make

Step 1: Make the Pasta Dough (if not using store-bought pasta)

1. In a mixing bowl, combine flour, sourdough discard, egg, olive oil, and salt.

2. Knead until a smooth, elastic dough forms (about 8–10 minutes).

3. Cover with a damp towel and rest for 30 minutes.

4. Roll out thinly and cut into desired pasta shapes.

Step 2: Prepare the Basil Sauce

1. In a food processor, combine basil, garlic, pine nuts, Parmesan, salt, and pepper.

2. Pulse until roughly chopped.

3. Slowly drizzle in olive oil while blending until smooth.

4. Stir in lemon juice for freshness.

Step 3: Cook the Pasta

1. Bring a pot of salted water to boil.

2. Cook pasta (fresh: 2–3 minutes, dry: 8–10 minutes) until al dente.

3. Reserve ½ cup of pasta water before draining.

Step 4: Combine and Serve

1. Toss the hot pasta with basil sauce, adding reserved pasta water a little at a time until creamy.

2. Plate and top with extra Parmesan, olive oil drizzle, and fresh basil.

3. Serve immediately.

Notes

• If you don’t have fresh basil, substitute with spinach or arugula for a twist.

• Store leftover sauce in the fridge for up to 3 days or freeze in ice cube trays for later use.

• You can use store-bought pasta to make this recipe even quicker.

• Adjust garlic to your preference for a stronger or milder flavor.

FAQs

Q: Can I make this recipe vegan?
Yes! Replace Parmesan with nutritional yeast or a vegan cheese alternative.

Q: What if I don’t have pine nuts?
Walnuts, cashews, or almonds work just as well in the basil sauce.

Q: Can I use active sourdough starter instead of discard?
Yes, but the flavor may be slightly less tangy. Discard is preferred for a richer taste.

Q: How long does fresh sourdough pasta last?
It keeps in the fridge for 2–3 days or can be frozen for up to a month.

Nutrition (Per Serving – based on 3 servings)

Values are approximate and may vary depending on exact ingredients used.

Disclaimer

This recipe is intended for general enjoyment and should be consumed in moderation as part of a balanced diet. If you have nut, gluten, or dairy allergies, substitute ingredients accordingly or consult with a healthcare professional before consuming.