10-Minute Truffle Pasta
Ooey, gooey, truffle pasta made in 10 minutes with 10 ingredients!
Ingredients
Pasta
- 8 oz pasta
Mushrooms
- 20 oz mushrooms, sliced
- 3 cloves garlic cloves, minced
- 1 tbsp oil
Truffle Sauce
- 1 16-oz can coconut milk (reserve ¼ cup)
- 1 tsp miso paste
- 1-2 tbsp truffle powder
- 1 tsp 21 seasoning *see notes for substitutions
- 2 tbsp nutritional yeast
- 3 tbsp tapioca starch (mixed with reserved coconut millk)
- salt/pepper to taste
Instructions
Cook the pasta
- Cook pasta as directed. Strain and set aside until you're ready to mix everything together.
Cook the mushrooms
- Heat oil in a large pan over medium-high heat. Once it's hot, add the mushrooms and fry for about 3-4 minutes or until golden.
- Stir in the minced garlic and cook for 5 more minutes. Stir frequently to prevent burning.
Make the sauce
- Whisk together all of the sauce ingredients in a small saucepan over medium heat.
- Combine the reserved ¼ a cup of coconut milk and 3 tbsp tapioca starch in a small bowl until a smooth slurry forms.
- Once the sauce is almost bubbling, slowly whisk in the tapioca starch slurry until the sauce thickens and there are no clumps.
Stir everything together
- Add the pasta and sauce to the pan with the mushrooms and stir until evenly coated.
- Enjoy!
Notes
Substitutions:
- Pasta: use any kind you'd like.
- Coconut Milk: you can use an unsweetened/unflavored plant milk, but it may not have the same richness.
- 21 Seasoning: any all-purpose, salt-free mix should work.
- Tapioca Starch: cornstarch or all-purpose flour.