Vegan Pasta with Truffles
Indulge in the luxurious flavors of Vegan Pasta with Truffles, a plant-based masterpiece that pairs the richness of truffle oil and truffle salt with creamy, earthy cremini mushrooms. This exquisite dish boasts a silky soy cream sauce infused with aromatic shallots, garlic, and a hint of zesty lemon juice, enveloping tender strands of fettuccine or tagliatelle. Perfectly finished with fresh parsley and delicate truffle shavings, this quick and easy recipe (ready in just 35 minutes) is ideal for impressing dinner guests or treating yourself to an indulgent meal. Vegan, decadent, and irresistibly gourmet, this truffle-infused pasta is a journey into elevated plant-based dining.
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Recipe Information
Ingredients
- 12 ounces Dried vegan pasta (such as fettuccine or tagliatelle)
- 2 tablespoons Olive oil
- 2 medium Shallots, finely chopped
- 3 cloves Garlic cloves, minced
- 8 ounces Cremini mushrooms, sliced
- 1 cup Soy cream or plant-based cream
- 2 teaspoons Truffle oil
- 1 teaspoon Truffle salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Lemon juice
- 2 tablespoons Truffle shavings
Instructions
Bring a large pot of salted water to a boil. Add the vegan pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
In a large skillet, heat the olive oil over medium heat. Add the finely chopped shallots and sauté for about 3 minutes or until they become translucent.
Add the minced garlic to the skillet and continue to sauté for another minute, making sure not to burn the garlic.
Increase the heat to medium-high and add the sliced cremini mushrooms to the skillet. Cook the mushrooms for about 5-7 minutes, stirring occasionally, until they are browned and tender.
Reduce the heat to medium-low and pour the soy cream or plant-based cream into the skillet. Stir well to combine with the mushrooms and shallots.
Add the truffle oil, truffle salt, and black pepper to the sauce. Stir to combine and cook for an additional 2-3 minutes to let the flavors meld together.
Add the cooked pasta to the skillet, tossing it with the sauce to ensure all the pasta is evenly coated. If the sauce is too thick, gradually add the reserved pasta water until the desired consistency is reached.
Stir in the chopped fresh parsley and lemon juice, then remove the skillet from the heat.
Serve the pasta immediately, garnished with truffle shavings for an extra touch of luxury.
Nutrition Facts
Calories |
2282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.0 g | 117% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2375 mg | 103% | |
| Total Carbohydrate | 300.0 g | 109% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 22.8 g | ||
| Protein | 63.8 g | 128% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 171 mg | 13% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1924 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
