Good afternoon YouTube! The #EatingPassport is bringing in some fanciness with truffle flavor! Here I have a Vegan Truffle Pasta with Vegan Italian Sausage!
This recipe is for 5 Servings of 770 kCal each; each kCal value is per meal from the total ingredient used.
Vegan Truffle Pasta
Sauce:
16 kCal – 4 Tbsp Nutritional Yeast
48 kCal – 2 Tbsp Truffle Olive Oil
125 kCal – 1 Cup Cashews
1 kCal – 1 Garlic Clove
1 Tbsp Truffle Salt
1 Cup Water
Mushrooms:
24 kCal – 1 Tbsp Truffle Oil
16 kCal – 16 Oz Baby Bella Mushrooms
1 kCa – 1 Garlic Clove
Truffle Salt
Pasta:
320 kCal – 16 Oz Rotini Pasta
Truffle Salt
Vegan Meat:
216 kCal – 4 Vegan Italian Sausage
1. Place the cashews to boil for 15-20 minutes.
2. Mince the garlic clove.
3. In a frying pan on medium high heat, add the truffle oil, bella mushrooms, minced garlic clove, and truffle salt. Sauté until liquid is reduced. Set aside.
4. Fill a pot with water and bring to a boil. Add the rotini pasta and truffle salt, cook to instructions, and drain.
5. In a blender add the garlic clove, nutritional yeast, truffle olive oil, truffle salt, water, softened cashews, and blend until sauce is smooth.
6. In a frying pan, add/spray a little olive oil, and cook the vegan sausages for a few minutes.
7. In a pot add the drained pasta, truffle sauce, sliced vegan sausages, mix and let heat evenly on low heat.
8. Serve and enjoy!
Note: You can use salt of choosing but to bring out the most truffle flavor besides just using the truffle infused olive oil, I would suggest finding truffle infused salt if possible. Or if you can get your hands on some go with a bang and shred some fresh truffle when serving!
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