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Creamy Mushroom Pasta with Truffle Oil

Creamy Mushroom Pasta with Truffle Oil

Julia | The Yummy Bowl
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!
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Italian, Vegetarian
Servings 5 portions
Calories 432 kcal

INGREDIENTS
  

  • 4 cups mushrooms champignons, or similar, cut in half
  • 14 oz pasta or spaghetti uncooked
  • 1 small onion yellow or red
  • 3 cloves garlic
  • Grapeseed oil or other for cooking
  • 1-2 tablespoon dried rosemary
  • 3-4 tablespoon white or black truffle oil can use vegan
  • ½ cup vegetable bouillon cube (or vegetable stock)
  • Salt and pepper to taste

Vegan Bechamel Sauce

  • 3 cups Vegan Bechamel* see notes

INSTRUCTIONS
 

  • Cook pasta as per package instructions.
  • 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.

NOTES

Vegan Bechamel* - my homemade 10-minute vegan Bechamel Sauce Recipe 

ADD YOUR OWN PRIVATE NOTES

NUTRITION

Calories: 432kcal
Keyword creamy mushroom pasta, creamy mushroom pasta with truffle oil, creamy vegan pasta
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