Description
A healthy and vegan alfredo pasta with truffle oil for a delicious dinner!
Ingredients
Truffle Alfredo sauce
- 3/4 cup raw cashews, soaked overnight in water then drained
- 2/3 cup vegetable broth
- 2 garlic cloves
- 3 tsp nutritional yeast
- 1 tsp truffle oil
- salt & pepper to taste
Other ingredients:
- 6oz fettuccini (or 2-3 servings of pasta of choice)
- 1truffle oil for drizzling on top
- handful fresh chopped parsley
- Fresh ground black pepper
Instructions
- Add the soaked cashews, vegetable broth, garlic, nutritional yeast, truffle oil, salt, and pepper to a high-speed blender and blend until smooth. Taste and adjust seasoning if necessary
- Bring a pot of a water to a boil and cook your pasta according to package directions.
- Drain pasta, reserving 3 tbsp of the pasta water.
- Pour the pasta, 3 tbsp pasta water, and alfredo sauce into a pan on medium heat and mix until well combined, and warmed through.
- Garnish with a drizzle truffle oil, chopped parsley, and ground black pepper.