Vegan Creamy Mushroom Pasta with Truffle Oil
This vegan creamy mushroom pasta is your go-to for a quick, easy, filling and flavorful meal. Enjoy the rich tastes of truffle and smoked paprika in it!
- 1 tbsp coconut/olive oil
- 200 g whole wheat pasta
- 1 onion diced
- 2 cloves of garlic chopped
- 250 g mushrooms sliced
- 1 tsp smoked paprika
- sea salt and pepper to taste
- fresh basil leaves (to top) optional
- 200 ml plant-based cooking cream
- truffle flavored oil to taste
- 1 tbsp nutritional yeast
Melt coconut oil on a heated skillet pan, add onion and cook till translucent.
Add garlic, mushrooms, and spices. Cook for 15-20 minutes stirring occasionally on high heat so mushrooms lose the liquid.
Start cooking pasta in a pot, following the instructions on the package. Once ready, drain and set aside.
Once mushrooms are soft, add plant-based cooking cream and cook for another 5 minutes on medium heat. Add some drops of truffle flavored oil and mix. Turn off the heat.
Serve pasta with mushroom cream topped with a couple of basil leaves.