Mushroom & Truffle Cream Pasta (DF)

Name: Mushroom & Truffle Cream Pasta (DF)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Cuisine: European
Ingredients: 8 oz Pasta (8 oz pasta); 2 tbsp Olive Oil (2 tbsp olive oil); 1 piece Shallots (1 shallot, diced); 3 cloves Garlic (3 cloves of garlic, sliced); 8 oz Mushroom (8 oz sliced mushrooms); ½ cup Coconut Milk (1/2 cup of coconut milk); 2 tsp Nutritional Yeast (2 tsp nutritional yeast); 1 tbsp Black Truffle Paste (1 tbsp black truffle paste); 0 pieces Table Salt (Salt); 0 pieces Black Pepper (Pepper); 2 tsp Parmesan Cheese (2 tsp vegan parmesan)

Mushroom & Truffle Cream Pasta (DF) - Dinner (European)

40 minEuropean

Servings2

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Vegetarian
Dairy Free
Pescatarian
Halal
Egg Free

Steps

1Cook your pasta in salted boiling water and remove 1 minute before al dente. Save 1/2 cup of pasta water for later.
2On medium heat, add 1 tbsp olive oil to a pan and cook the shallots until translucent.
3Add 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.
4Once 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.
5Add 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.
6Top with vegan parm and enjoy!