Creamy Vegan Mushroom Pasta With Truffle Oil
Creamy vegan mushroom pasta with truffle oil – this incredible vegan pasta is rich, creamy and delicious. With a cashew cream sauce and truffle oil it is an indulgent, comforting and impressive meal that is easy to make but tastes amazing!
Servings 4 people
Ingredients
- 80 g (heaped ½ cup) raw cashews
- 400 g (14 oz) pasta of choice (I use fusilli)
- 1 tablespoon olive oil
- 1 red onion finely chopped
- 500 g (17 ½ oz) chestnut mushrooms sliced
- 6 cloves garlic peeled and crushed
- 2 sprigs fresh thyme (or ½ teaspoon dried)
- 120 ml (½ cup) white wine
- 250 ml (1 cup) water
- 1 vegetable or mushroom stock cube (I use Kallo mushroom stock)
- 4 tablespoon nutritional yeast
- 2-3 tablespoon truffle oil (I use 3)
- salt and pepper
- chopped parsley to garnish (optional)
Instructions
- Place the cashews in a heat-proof bowl. Cover with plenty of boiling water and set aside to soak for at least half an hour.
- Place a large pan of salted water on to boil. Cook the pasta according to the packet directions then drain but reserve the cooking water.
- While the pasta is cooking, pour the tablespoon of olive oil into a large pan over a low heat. Add the chopped red onion and cook gently, stirring every now and again, until the onion is soft and translucent, about 10 mins.
- Add the sliced mushrooms, the crushed garlic and the thyme. Cook over a medium heat until the muhrooms are soft and the excess liquid has evaporated.
- Add the white wine and continue to cook, stirring often, until it has evaporated.
- Meanwhile, drain the soaked cashews and place them in a blender along with the 250ml water, the vegetable/mushroom stock cube and the nutritional yeast. Blend until very smooth.
- Pour the cashew cream into the pan of mushrooms and stir in the truffle oil. Cook over a low heat for a couple of minutes, adding some of the reserved pasta cooking water as needed to form a silky, creamy sauce. I usually add about 2 ladlefuls of the pasta water.
- Season to taste with plenty of salt and pepper then toss through the cooked pasta and serve topped with a sprinkle of chopped fresh parsley if you like.
Notes
- The cashews (plus the 250ml water) can be swapped for 300ml of soy or oat based cream if you prefer.
- If you accidentally drain away the pasta water, you can thin the sauce out with unsweetened non-dairy milk instead.
- Some brands of truffle oil are stronger in flavour than others. I use 3 Tbsp, but just add it to taste.