This amazing vegetarian Black Truffle Pasta is healthy, flavorful and very easy to make. It's great for a date night with your significant other or when you want to make your dinner extra special.
Truffle Pasta
What do you cook for dinner if you want to make it extra special but not ready to slave over the kitchen stove?
Enter vegan Truffle Pasta In A Creamy Cashew Sauce.
You can also call it gourmet vegan Truffle Mac and Cheese. It's one of those dishes that smells good, tastes amazing and cooks super fast.
Perfect for date nights!
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As we all know truffle is considered a fancy mushroom. It's hard to find it in raw form, but luckily there are a few of places where you can buy preserved truffles.
My mother-in-law first introduced me to truffles in a jar many years ago. They are usually preserved in water or oil and make an amazing addition to literally any recipe, especially the ones that lack flavor.
Truffle is a king of flavor and capable to transform even the simplest dishes.
What kind of truffles should I use?
In this vegan Truffle Mac and Cheese recipe I used Summer Black Truffle Carpaccio packed in water but the ones that are packed in olive oil will work just as great.
Black Summer Truffle has an intense earthy flavor and it works perfect in pasta dishes.
I usually buy the jars of Black Truffle Carpaccio over at Home Goods.
Chief's Tip
When cooking vegetarian pasta with truffles, there's one important detail to remember.
Always add truffles at the very end of the cooking process. You just want them to become the same temperature as your dish.
Overcooking results in almost tasteless truffles and less flavorful dish.
What sauce goes with vegan Truffle Pasta?
Now, let's talk about the truffle pasta sauce. Lately I've been loving making. a cashew cream sauce.
It's a wonderful dairy-free sauce and it's healthy too.
In addition, cashew cream is quite easy to make at home with only 3 ingredients.
You'll love serving it over pasta or in soups.
When you combine cashew cream, shaved truffles and a bit of truffle water, you create the most incredible vegan truffle sauce that you just can't get enough of.
It's simply the best.
- Drain cashews and add them to a high speed blender along with ½ teaspoon of salt and ½ cup of water. Process on high for 2-3 minutes until creamy and thick. You might want to add more water if the sauce comes out too thick.
- Bring a large pot of water to a boil.
- Add 1 teaspoon of salt and 8 oz of spaghetti and cook for 10-12 minutes of until spaghetti are al dente or cooked through.
- Meanwhile add cashew cream to a large non-stick pan and bring to a low simmer. Add truffles, truffle water (or oil), give it a whisk. After 1 minute remove cashew cream sauce from the heat.
- Drain spaghetti reserving 1 cup of pasta cooking water.
- Add spaghetti to a pan with cashew cream and toss to combine adding few tablespoon of pasta cooking water to thin out the sauce. Adjust the seasoning.
- Serve immediately garnished with chopped basil and freshly ground black pepper or red pepper flakes.
Storing Tips
This vegan Black Truffle Macaroni & Cheese is best when eaten right away. So cook as much as you'll eat in one sitting.
What goes with pasta with Truffle oil?
This pasta is flavorful and delicious and I recommend pairing it with simple green salad or baked vegetables:
- Vegan Cauliflower Salad With Radishes And Corn
- Roasted Green Beans And Tomatoes
- Baked Zucchini With Tomatoes
If you make this recipe, please leave me a comment below and rate it. I always appreciate the feedback. Also, you can follow me on Facebook, Instagram, or Pinterest.
Similar Recipes
If you're looking for a quick overview of the recipe, please check out Easy Vegan Truffle Pasta web-story.
Recipe
Super Creamy Vegan Truffle Pasta
Ingredients
- 1 c raw unsalted cashews soaked in 2 cups of water overnight or at least 2 hours
- ½ c water
- 1 ½ teaspoon salt
- 8 oz spaghetti
- 8 tablespoon Shaved Truffles Carpaccio
- 4 tablespoon truffle water or 1 tablespoon truffle oil
- 4 tablespoon chopped fresh basil
- red pepper flakes or freshly ground black pepper optional for serving
Instructions
Prepare cashew cream
- Drain cashews and add them to a high speed blender along with ½ teaspoon of salt and ½ cup of water. Process on high for 2-3 minutes until creamy and thick. You might want to add more water if the sauce comes out too thick.
Prepare pasta
- Bring a large pot of water to a boil.
- Add 1 teaspoon of salt and 8 oz of spaghetti and cook for 10-12 minutes of until spaghetti are al dente or cooked through.
Prepare cashew truffle sauce
- Meanwhile add cashew cream to a large non-stick pan and bring to a low simmer. Add truffles, truffle water (or oil), give it a whisk. After 1 minute remove cashew cream sauce from the heat.
Combine pasta with the sauce
- Drain spaghetti reserving 1 cup of pasta cooking water.
- Add spaghetti to a pan with cashew cream and toss to combine adding few tablespoon of pasta cooking water to thin out the sauce. Adjust the seasoning.
- Serve immediately garnished with chopped basil and freshly ground black pepper or red pepper flakes.
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Nutrition
Melissa says
This was excellent. It has the perfect amount of truffle taste/aroma/flavor and it wasn't that hard to make.
Thank you for sharing!
Iryna says
Thank you Melissa for your comment and a 5-star rating! I'm very happy you enjoyed this recipe!
Pamela says
Made with truffle oil, thinly sliced mushrooms instead of the shaved truffles the first time and fresh Basil from our garden. Once we get the shaved truffles will try it again.
Iryna says
Hi Pamela! Thank you for your comment and a 5-star rating! Yes, regular mushrooms in creamy sauce taste just as delicious. I hope you'll give this recipe a try with the shaved truffles too.