Red Meat Allergy Friendly Vegan Tagliatelle with Truffle Mushroom Sauce

Total time50 min

Prep time20 min

Cook time30 min

Red Meat Allergy Friendly Vegan Tagliatelle with Truffle Mushroom Sauce

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Ingredients

4 servings

For the cashew cream

1 cup raw cashews, soaked in cold water for at least 4 hours, then drained
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¾ 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
½ cup dry white wine
1 cup vegetable broth
1 tbsp fresh thyme leaves
1 tbsp soy sauce
1–2 tbsp truffle oil
2 tbsp nutritional yeast
½ 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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