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–+ servings

Creamy Vegan Truffle Pasta

Chelsea Peachtree
This Creamy Vegan Truffle Pasta is made with tons of fresh garlic and mushrooms and is as luxurious as can be. Enjoy it topped with vegan parmesan, fresh parsley and serve with a glass of Taittinger Brut Réserve champagne. All you need is 30 minutes to make this date night approved truffle pasta!
5 from 2 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Italian
Diet Low Lactose, Vegan, Vegetarian
Servings 2
Calories 509 kcal

Ingredients
  

  • ½ lb` pasta of your choice
  • 2 cups baby bella mushrooms sliced
  • 1 tbsp truffle oil
  • 2 tbsp reserved pasta water
  • 2 tbsp Exrta virgin olive oil
  • 4 cloves garlic minced
  • ½ cup full fat, canned coconut cream (used hard portion on top, not liquid)
  • ½ tsp salt
  • ½ tsp pepper
  • Vegan Parmesan + Parsley + Crushed Red Pepper for topping

Instructions
 

  • Cook pasta according to package. Do not forget to reserve 2 tbsp of pasta water when it is done cooking.
  • While the pasta is cooking, add olive oil to a medium to low size skillet. Allow the olive oil to warm.
  • Once the olive oil is warmed, add minced garlic and sauté until fragrant. Be careful not to burn it.
  • Next, add in the salt, pepper and sliced mushrooms and gently toss them in the olive oil and garlic.
    You may need to add more olive oil it the skillet appears to be dry.
  • Sauté for approx. 7-10 minutes, stirring often to ensure the mushrooms are cooked on both sides evenly. They will get smaller.
  • Turn to low heat and add the coconut cream + reserved pasta water. Cook the coconut cream down until it is completely liquid, mixing it with the mushrooms and garlic.
  • Remove from heat and add truffle oil, mixing it well.
  • Add pasta then mix again until it is fully coated. Top with parsley, crushed red pepper and vegan parmesan.
  • Enjoy this pasta with a refreshing glass of Taittinger Brut Réserve.

Notes

Important tips:
 You can find Taittinger in a store near you.
Cooking temperatures vary based on each stovetop. Air on the side of caution and cook on a lower temperature if your stove runs hot.
Slice the mushrooms approx ½ centimeter. If you slice the mushrooms thinner or thicker, cooking time will vary.
Truffle oil can be found at some local grocery stores or online. I use Truffletopia brand.
Coconut cream may be found in the asian or indian section of a grocery store, or in the baking section. 
To make this recipe GF, use GF pasta.
You may add thinly sliced zucchini to this recipe (add in when cooking mushrooms) for extra greens.
Storage:
This recipe is best served immediately. If you do need to reheat the pasta, place it in a skillet and gently warm it.

Nutrition

Calories: 509kcalCarbohydrates: 90gProtein: 17gFat: 9gSaturated Fat: 1gSodium: 595mgPotassium: 606mgFiber: 4gSugar: 4gVitamin A: 3IUVitamin C: 2mgCalcium: 51mgIron: 2mg
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