By Shanilcooks
Mushroom & Truffle Cream Pasta (DF)
6 steps
Prep:10minCook:30min
I recently bought some black truffle paste in Italy and am now racing to find ways to use it. First recipe is this dairy-free take on a creamy mushroom pasta. It's vegan yet super creamy and really packs in that earthy mushroom flavor.
Updated at: Sun, 17 Dec 2023 21:14:32 GMT
Nutrition balance score
Good
Glycemic Index
48
Low
Glycemic Load
46
High
Nutrition per serving
Calories765.9 kcal (38%)
Total Fat33.2 g (47%)
Carbs97.2 g (37%)
Sugars8.3 g (9%)
Protein22.6 g (45%)
Sodium524 mg (26%)
Fiber7.3 g (26%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Cook your pasta in salted boiling water and remove 1 minute before al dente. Save 1/2 cup of pasta water for later.
Step 2
On medium heat, add 1 tbsp olive oil to a pan and cook the shallots until translucent.
Step 3
Add mushrooms, season with salt & pepper, and increase to medium high heat. The mushrooms will expel their water and start to brown without the need for extra oil.
Step 4
Once the mushrooms have shrunk, softened, and browned, add coconut milk and season with salt, pepper, and nutritional yeast. Allow the sauce to cook on medium-low heat for around 5 minutes, or until the sauce is bubbling and thickened.
Step 5
Add your truffle paste and mix it in, cooking for another minute. Add your pasta and some pasta water to adjust consistency and help the sauce stick to the pasta.
Step 6
Top with vegan parm and enjoy!
Notes
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