Truffle is a distinct flavor that you’re either going to love or hate. For me personally, I am obsessed and can’t get enough of it. In fact, the more truffle flavor the better. I’m excited to share this Vegan Mushroom Truffle Pasta with you.
When I was in Rome two years ago, there was a restaurant called Eggs and it had the BEST truffle pasta I’ve ever tasted. They used real truffles that were grated into the dish and it literally had me saying “OMG” after each bite. This isn’t the Rome Truffle Pasta but it’s pretty darn good.
I was strolling through Whole Foods a few weeks ago and needed to grab avocado oil. Sitting right next to it was white truffle oil. I knew I had to have it and do something with it. This is the one I purchased from the store but found it online HERE.
Since my sister has been quarantined with me, we had fun coming up with this simple and delicious vegan mushroom truffle pasta. It’s gluten-free, vegan, dairy-free, flavorful. Want dinner in 20 minutes? This is a great one.
Jovial pasta is the best brand for gluten-free pasta and would be my personal choice, but feel free to sub with whatever pasta you prefer. If you’re not vegan, then regular creamer and parmesan cheese would be amazing in this dish. You can even add some greens which is something I may do when I make it again. I’m thinking spinach would be perfect in here.
Give it a try and be sure to tag me in your creations. If you love the taste of truffle, this one is for you. I am not going to lie, I added more truffle oil to my bowl after serving it because I am obsessed.
Related Blog Post: Gluten-Free Vegetable Lo-Mein
Xo,
Natalie
Mushroom Truffle Pasta
Ingredients
- 1 box gluten-free pasta I like Jovial
- 1 box of mushrooms sliced
- 4 garlic cloves sliced
- 2 shallots chopped
- 1 tbsp olive oil
- 1 tsp arrowroot flour
- 1/2 cup original Nutpods or creamer of choice
- 1 tbsp vegan butter
- salt and pepper to taste
- 1 tsp truffle oil
- 4 tbsp grated vegan parmesan cheese
- 2 tbsp finely chopped parsley
Instructions
- In a large pot, boil water with salt and cook pasta according to the package.
- In a large skillet, add the olive oil and sautee the mushrooms, shallots, and garlic until soft and cooked through.
- Add the butter, nutpods creamer and arrowroot flour and whisk together until it thickens. It’ll take a few minutes before you start to see it thicken up.
- Add the cooked pasta, parmesan cheese, truffle oil, salt & pepper to taste, and chopped parsley
- Enjoy!