Creamy Truffle Pasta with Homemade Truffle Salsa
A quick vegetarian truffle pasta tossed with grated parmesan, veggie cream, and a homemade mushroom-and-truffle-oil salsa. Ready in about 30 minutes, with extra salsa to keep for the month.
Ingredients
- 200 g truffle tagliatelle you can use regular tagliatelle, but the ones with little pieces of truffle add more flavor
- 50 g parmesan cheese grated
- 200 ml rice or soy veggie cream you can also use regular cooking cream
For the truffle salsa:
- Note: you'll only use 4-5 Tbsp truffle salsa for this pasta the rest you can keep in the fridge for other recipes
- 500 g brown button mushrooms
- 5 Tbsp truffle oil
- 1 Tbsp butter
- 1 small onion chopped
- 5 garlic cloves crushed
- 1 tsp thyme
- 2-3 Tbsp white wine
- salt and pepper to taste
Instructions
- Boil the pasta according to the package instructions until al dente, then drain.
Prepare the truffle salsa:
- Wash the mushrooms and cut them into slices.
- Melt 1 Tbsp butter in a large pan or saucepan over medium heat. Cook the onion and garlic until softened and fragrant, then add the mushrooms and white wine.
- Add salt, pepper, and thyme, cover with the lid, and cook for 15-20 minutes, until the mushrooms are tender and have released their liquid.
- Transfer the cooked mushrooms to a blender and blend until a smooth paste forms. Stir in the truffle oil, then spoon the salsa into a jar.
- Once the pasta is drained, add it to a large pan.
- Add the grated parmesan, the veggie cooking cream, and 4-5 Tbsp of the truffle salsa. Toss to coat and cook over medium heat for 2-3 minutes, until heated through and creamy.
- Serve topped with extra grated parmesan and freshly cracked black pepper.
Notes
Make-ahead: store the leftover truffle salsa in a sealed jar in the fridge for up to 1 month, or freeze it in an ice-cube tray for single-use portions. You only need 4-5 Tbsp of salsa per batch of pasta; the rest keeps for other recipes. To make it vegan, swap the parmesan for vegan parmesan and the butter for plant-based butter.