Creamy Mushroom Pasta with Truffle Oil
This luscious Creamy Mushroom Pasta with Truffle Oil has all the best flavors in one-pot. Earthy and nutty, made with Vegan Bechamel sauce and topped with Vegan Parmesan. A match made in heaven!
INGREDIENTS
- 4 cups mushrooms, champignons, or similar, cut in half
- 14 oz pasta or spaghetti, uncooked
- 1 small onion, yellow or red
- 3 cloves garlic
- Grapeseed oil or other for cooking
- 1-2 tablespoon dried rosemary
- 3-4 tablespoon white or black truffle oil, can use vegan
- ½ cup vegetable bouillon cube, (or vegetable stock)
- Salt and pepper to taste
Vegan Bechamel Sauce
- 3 cups Vegan Bechamel*, see notes
INSTRUCTIONS
- Cook pasta as per package instructions.
- Heat up grapeseed oil in a large skillet over medium heat and add onions, cook until translucent.
- Add mushrooms and cook until they become golden brown, add garlic and rosemary. Cook for 1-2 minutes more.
- Pour the Bechamel sauce into the skillet and stir in the truffle oil. Simmer on low for 2 minutes. Add vegetable stock (gradually) to the sauce. Simmer for 5 minutes more, constantly stirring.
- Season with salt and pepper to taste, and toss in cooked pasta. Add boiled warm water if the sauce seems to be too thick.
- Serve while warm with fresh rosemary sprigs, chopped parsley, truffle zest or/and pepper.
NOTES
Vegan Bechamel* - my homemade 10-minute vegan Bechamel Sauce Recipe
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 432kcal
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