I don’t know about you but I definitely LOVE truffle, and when combined with mushrooms, it’s just the best flavour combo ahhh. I whipped up this bowl of creamy truffle mushroom goodness for a dinner for my friend and I last week and it was so easy and so delicious! I used a pulse pasta which is made from beans so its higher in protein & fibre.
You can definitely make this and save half for lunch the next day too! It will probably taste even better the next day like most things do.
Here is the recipe:
7-INGREDIENT CREAMY MUSHROOM TRUFFLE PASTA
(gluten-free, oil-free, high-protein)
SERVES: 2 ( per serve – cal: 430, P: 25g, C: 54g, F: 11g )
INGREDIENTS:
INGREDIENTS:
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1 1/2 cups dried pasta ( I used @sanremo pulse penne )
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2 cups button mushrooms, sliced
Creamy truffle sauce:
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1 teaspoon miso paste
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2 tablespoons cashew butter
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1/4 cup cashew milk
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2 tablespoons nutritional yeast
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1 teaspoon truffle paste ( mine was from @greatsoutherntruffle )
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*alternatively you can use a truffle oil, relish, or just omit the truffle if you don’t have it
METHOD:
1. Cook the pasta according to packet instructions
2. Whilst the pasta is cooking, make the sauce by blending the miso paste, cashew butter, cashew milk, nutritional yeast and truffle paste until smooth
3. In a large pan on medium heat, sautee the mushrooms in a dash of water (can use oil too) for 8-10 minutes until tender
4. Drain the pasta, reserving 1/4 cup of pasta water.
5. Toss the pasta and reserved pasta water into the pan with the mushrooms. Pour in the creamy truffle sauce. Stir and reduce the heat to low and allow the paste to further cook for 2 minutes and let the sauce get thicker.
6. Remove from the heat and serve immediately.
I served mine with sauteed garlic kale, avocado, @pimpmysalad cashew parmesan. You can also add additional nutritional yeast on top too!
Definitely let me know if you make this!! It’s so delicious ahh