Creamy Truffle Pasta

If you’re craving a creamy pasta, look no further!

(Serves 2 - 4) You can double the recipe to feed more people.

Time: 20 minutes

Ingredients:

250g pasta - we used Rigatoni

100g chestnut mushrooms

1/2 onion

3 cloves of garlic

1 red chilli

1 cup vegetable stock

1/2 cup white wine

1 tbsp truffle oil

Juice 1/2 lemon

1/2 tsp paprika

1/2 tsp chilli

Salt/pepper

Cream sauce:

1/2 cup cashews (soaked)

1/2 cup almond milk or any other plant milk

Juice 1/2 lemon

1/4 cup nutritional yeast

Instructions:

1. Cook the pasta according to the directions on the box.

2. While the pasta is cooking, heat a pan on medium/high heat and cook the onion, garlic, chilli with a tbsp of olive oil for a few minutes.

3. Add the chopped mushrooms and let it cook for a further few minutes.

4. Add the truffle oil and stir for a minute, letting the flavors infuse.

5. Now add the vegetable stock and white wine and reduce to simmer on a low heat.

6. While the sauce is simmering, make the creamy sauce by adding the soaked cashews, almond milk, nutritional yeast and lemon to a blender. You might find that it’s not creamy enough, so keep adding more milk bit by bit until you reach your desired consistency. I had to add a bit more milk to mine, so it almost ended up being around 1 cup. You should be left with a creamy, smooth sauce.

7. Add the creamy sauce to the pan with the lemon juice and spices. Let it simmer for a few minutes on a low heat.

8. Once the pasta is done cooking, add it to the sauce, stir and serve!