This luscious Creamy Mushroom Pasta with Truffle Oil has all the best flavors in one-pot. Earthy and nutty, made with Vegan Bechamel sauce and topped with Vegan Parmesan. A match made in heaven!
Heat up grapeseed oil in a large skillet over medium heat and add onions, cook until translucent.
Add mushrooms and cook until they become golden brown, add garlic and rosemary. Cook for 1-2 minutes more.
Pour the Bechamel sauce into the skillet and stir in the truffle oil. Simmer on low for 2 minutes. Add vegetable stock (gradually) to the sauce. Simmer for 5 minutes more, constantly stirring.
Season with salt and pepper to taste, and toss in cooked pasta. Add boiled warm water if the sauce seems to be too thick.
Serve while warm with fresh rosemary sprigs, chopped parsley, truffle zest or/and pepper.