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 and cook pasta according to the package instructions.
Meanwhile add cashew cream to a large 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.
Add cooked spaghetti to a pan with cashew cream and toss to combine adding few tablespoon of pasta cooking water to thin out the sauce. Serve immediately garnished with chopped basil and freshly ground black pepper or red pepper flakes.