5.0 from 27 votes
Creamy Truffle Pasta
This delicious and garlicky creamy truffle pasta will please all the garlic lovers out there. Loaded with flavour and so delicious.
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 3 -4
Course:
Main Course
Cuisine:
Vegan
Ingredients
- 1/2 a packet of spaghetti
- 2 tbsp. extra virgin olive oil
- 2 large white sweet onions finely chopped
- 4 -5 cloves of garlic finely chopped
- Juice of one lemon
- 1 1/2 cups of oat milk
- 1 tbsp. vegetable stock
- season to taste
- 1 tsp. truffle oil
- 1 tsp. corn starch + 1/4 water mixture
- 2 tbsp Bob's Red Mill nutritional yeast
- Garnish: parsley cilantro, olives, vegan parmesan cheese and chilli flakes
Instructions
- Prepare your pasta by following the instructions on the packet. Make sure your water is well salted to ensure the best results for this dish!
- Into a large pot add your olive oil and heat on medium for 20 seconds before adding your onion and cooking till translucent and caramelized. This may take up to ten minutes. Stir often to avoid burning. After your onions are fragrant and soft you can add your garlic and cook for another 5 minutes. Transfer this mixture to a mortar and pestle and grind till a fragrant, delicious paste develops - see photo in blog for reference.
- Transfer this mixture back into the pot. Turn heat to medium and add the juice of 1 lemon or so to deglaze. Scraping the base of the pot for optimum flavour. Increase heat to high, add your oat milk and veg stock bring mixture to a boil. Once boiling, bring to a simmer, season to taste, add your truffle oil and corn starch mixture.
- NOTE: add your corn starch and water into a small cup, stir well before adding to pasta sauce.
- Cook down for around 5 minutes and stir often. You should start to see a beautiful, creamy, rich sauce developing.
- Give it a taste for seasoning before adding to your pasta and garnishing with olives, fresh herbs, chilli flakes, nutritional yeast and your favourite vegan parmesan.
- Enjoy!
Cup of Yum