BHA & BHT Free Vegan Tagliatelle with Truffle Mushroom Sauce
Total time50 min
Prep time20 min
Cook time30 min
4.5(11)
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Learn more āIngredients
4 servings
For the cashew cream
- 1 cup raw cashews, soaked in cold water for at least 4 hours, then drained
- Ā¾ cup water
For the pasta
- 12 oz dry tagliatelle pasta
- salt and pepper, to taste
For the sauce
- 2 tbsp olive oil
- 2 medium shallots, finely chopped
- 3 cloves garlic, minced
- 1 lb mixed mushrooms (cremini, shiitake, and oyster), sliced
- Ā½ cup dry white wine
- 1 cup vegetable broth
- 1 tbsp fresh thyme leaves
- 1 tbsp soy sauce
- 1ā2 tbsp truffle oil
- 2 tbsp nutritional yeast
- Ā½ cup reserved pasta cooking water
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- vegan parmesan, for serving (optional)
Instructions
- 1
Drain the soaked cashews and add them to a blender with 3/4 cup water. Blend on high until completely smooth and creamy, about 2 minutes. Set aside.
- 2
Bring a large pot of generously salted water to a boil. Before draining the pasta, scoop out at least 1/2 cup of the starchy cooking water and set it aside.
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