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A metal pan of creamy vegan mushroom pasta on a dark surface with fresh parsley and garlic skins.
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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!
Course Main Course
Cuisine vegan
Keyword pasta
Prep Time 10 minutes
Cook Time 30 minutes
Soaking Time 30 minutes
Total Time 1 hour 10 minutes
Servings 4 people
Author Domestic Gothess

Ingredients

  • 80 g (heaped ½ cup) raw cashews
  • 400 g (14 oz) pasta of choice (I use fusilli)
  • 1 Tbsp 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 tsp dried)
  • 120 ml (½ cup) white wine
  • 250 ml (1 cup) water
  • 1 vegetable or mushroom stock cube (I use Kallo mushroom stock)
  • 4 Tbsp nutritional yeast
  • 2-3 Tbsp 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 Tbsp 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.