Creamy Truffle Pasta
Ingredients
The sauce
-
2
tablespoons
avocado or olive oil
-
½
cup
yellow onion, diced
-
1
small
zucchini, peeled and diced
-
2
cloves
garlic, minced
-
½
cup
raw cashews, soaked and drained
-
1
cup
filtered water
-
1
tablespoon
fresh lemon juice
-
1
teaspoon
truffle oil
-
2
tablespoons
nutritional yeast
-
½
teaspoon
onion powder
-
a pinch
ground nutmeg
-
to taste
sea salt and ground black pepper
The pasta and vegetables
-
1
bunch
broccoli rabe
-
12
oz
pasta of choice
-
2
teaspoons
balsamic vinegar
-
to taste
chili flakes (optional)
-
to taste
vegan 'parm' (optional)
Instructions
- Heat oil in a large pan and sauté onion until translucent.
- Add zucchini and cook until soft, then add garlic and sauté until fragrant.
- Transfer vegetables to a blender and add cashews, water, lemon juice, truffle oil, nutritional yeast, onion powder, nutmeg, salt, and pepper. Blend until smooth.
- Preheat the oven to 375°F.
- Prepare broccoli rabe by cutting stalks and tossing with oil, vinegar, salt, and pepper. Roast for 10 minutes.
- Massage the leaves with oil, vinegar, salt, and pepper, then add to the roasting pan and cook for an additional 5 minutes.
- Cook pasta according to package instructions, reserving 1 cup of cooking water before draining.
- Combine the creamy sauce with the cooked pasta in the sauté pan, adding reserved water as needed for consistency.
- Serve the pasta topped with roasted broccoli rabe, chili flakes, and vegan 'parm' if desired.
Nutrition Facts (estimated)
Servings
4
Calories
500
Total fat
20g
Total carbohydrates
65g
Total protein
15g
Sodium
300mg
Cholesterol
0mg
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