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.
– 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
– 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.