Ingredients
8 oz pasta
2 tbsp olive oil
1 shallot, diced
3 cloves of garlic, sliced
8 oz sliced mushrooms
1 cup coconut milk
2 tsp nutritional yeast
1 tbsp black truffle paste
2 tsp vegan parmesan
Salt
Pepper
Directions
Step 1
Cook your pasta in salted boiling water and remove 1 minute before al dente. Save 1/2 cup of pasta water for later.
Step 2
On medium heat, add 1 tbsp olive oil to a pan and cook the shallots until translucent.
Step 3
Add mushrooms, season with salt & pepper, and increase to medium high heat. The mushrooms will expel their water and start to brown without the need for extra oil.
Step 4
Once the mushrooms have shrunk, softened, and browned, add coconut milk and season with salt, pepper, and nutritional yeast. Allow the sauce to cook on medium-low heat for around 5 minutes, or until the sauce is bubbling and thickened.
Step 5
Add your truffle paste and mix it in, cooking for another minute. Add your pasta and some pasta water to adjust consistency and help the sauce stick to the pasta.
Step 6
Top with vegan parm and enjoy!
