This delicious and garlicky creamy vegan truffle pasta will please all the garlic lovers out there. Loaded with flavour and so delicious.
1/2 a packet of spaghetti
2 tbsp. extra virgin olive oil
2 large white sweet onions, finely chopped
4 -5 cloves of garlic, finely chopped
juice of one lemon
1 1/2 cups of oat milk
1 tbsp. vegetable stock
season to taste
1 tsp. truffle oil
1 tsp. corn starch + 1/4 water mixture
2 tbsp Bob’s Red Mill nutritional yeast
Garnish: parsley, cilantro, olives, vegan parmesan cheese and chilli flakes
Prepare your pasta by following the instructions on the packet. Make sure your water is well salted to ensure the best results for this dish!
Into a large pot add your olive oil and heat on medium for 20 seconds before adding your onion and cooking till translucent and caramelized. This may take up to ten minutes. Stir often to avoid burning. After your onions are fragrant and soft you can add your garlic and cook for another 5 minutes. Transfer this mixture to a mortar and pestle and grind till a fragrant, delicious paste develops – see photo in blog for reference.
Transfer this mixture back into the pot. Turn heat to medium and add the juice of 1 lemon or so to deglaze. Scraping the base of the pot for optimum flavour. Increase heat to high, add your oat milk and veg stock bring mixture to a boil. Once boiling, bring to a simmer, season to taste, add your truffle oil and corn starch mixture.
NOTE: add your corn starch and water into a small cup, stir well before adding to pasta sauce.
Cook down for around 5 minutes and stir often. You should start to see a beautiful, creamy, rich sauce developing.
Give it a taste for seasoning before adding to your pasta and garnishing with olives, fresh herbs, chilli flakes, nutritional yeast and your favourite vegan parmesan.
Keywords: Pasta, Vegan