Vegan Truffle Pasta | FoodByMaria

Main Dishes

Creamy Vegan Truffle Pasta Recipe

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Vegan Truffle Pasta in a serving dish.


10 minutes


25 minutes


3 -4

This delicious and garlicky creamy vegan truffle pasta will please all the garlic lovers out there. Loaded with flavour and so delicious.

If there is one thing I know for sure, it’s that I friggin’ LOVE garlic and truffles, and there’s nothing more comforting than a big bowl of creamy, tasty pasta, especially in the wintertime. This super simple creamy vegan truffle pasta is full of flavor and is one of my favorites for cooking up for dinner.

If you’ve been following me for a while, you know I love a simple pasta recipe to whip up. Like my Grandma’s 25 Minute Pasta Sauce, or this super healthy Vegan Protein Vegetable Pasta. Pasta is so versatile, inexpensive to make, and fill you up, which is why I like them, and this vegan truffle pasta recipe is no different.

Why you’ll love this truffle pasta recipe:

  • Flavorful: Truffles and garlic are seriously a match made in heaven and make for an amazing pasta recipe 
  • Easy: Prep this recipe in only 10-minutes, an easy and quick solution for dinner
  • Delicious: You’ll want to make this recipe again, and again because it’s so easy and delicious

The creamy vegan truffle garlic sauce being poured onto the cooked spaghetti.

Fresh garlic waiting to be crushed for this delicious creamy vegan truffle pasta recipe.

The cooked noodles in a strainer next to a pot of garlicky vegan truffle sauce ready to be mixed together.

Ingredient Notes:

Garlic: What makes this vegan truffle pasta recipe great is, of course, some of the superstar ingredients like garlic. Garlic is jam-packed with flavor, you don’t need me to tell you that, but it’s also really healthy for you as well. In fact, did you know that throughout history the main use of garlic wasn’t necessarily for cooking, but for its health and medicinal properties?

Scientists have proven that the health benefits of garlic come from the sulphur compounds formed when you chop up a garlic clove. Allicin, for example, is a compound briefly present in fresh garlic once it’s been chopped. These compounds enter the body from the digestive tract and travel around your insides where they’ll exert their biological effects.

Garlic also is full of nutrients with very little calories. It has:

  • 23% of your recommended daily allowance of Manganese
  • 17% of your recommended daily allowance of Vitamin B6
  • 15% of your recommended daily allowance of Vitamin C
  • 6% of your recommended daily allowance of Selenium

… and that’s not it. Garlic also contains many other nutrients too! Since it’s so nutrient-dense, this magical little bulb can help combat sickness and your common cold, lower your blood pressure, and the list goes on.

Truffle Oil: If you don’t love vegan truffle oil than I’m unsure if we can be friends. Seriously, this oil adds a lot to a recipe. Truffle oil adds a lot of punch with its flavor and aroma. Truffles aren’t that chocolatey goodness you’re thinking of, it’s a type of fungi. It’s famous for being used in dishes to add flavor, and also famous for having a higher-end price tag dependent on how a chef incorporates it into the dish. However, truffle oil itself isn’t actually made with real truffles. Yes, you heard me correctly. Most truffle oils you’ll buy in a store are made by mixing oil with one or more compounds like 2,4-dithiapentane that have been created in a laboratory.

Nutritional Yeast: Lastly, let’s talk about one other ingredient in this recipe that you know is one of my favs, nutritional yeast. I used Bob’s Red Mill for this recipe because I always have it on hand. What’s great about nutritional yeast is that it gives off this great cheesy flavor without needing the cheese. It is loaded with vitamin B12 too, so it’s healthy. I love sprinkling nutritional yeast on just about everything. It can even be good on snacks like popcorn, or you can throw it into salads, juice, cereal, and the list goes on.

Mixing all the flavours together for this easy vegan truffle pasta in a large serving bowl on the counter.

Maria of FoodByMaria taking a bite of some vegan Parmesan cheese as she garnishes her Garlicky Creamy Vegan Truffle Pasta.

Expert Tips & FAQ: 

What do truffles taste like? Slight garlicky in flavor similar to shallots with a deep musky aroma. Truffles have a pungent aroma but subtle flavor that can really elevate any simple recipe or dish.

What kind of pasta should I use? I used spaghetti noodles but seriously use whatever you have on hand.

What should I serve this with? Serve with a fresh salad, a side of veggies, or garlic bread. 

Looking for more recipes? Here are 15 Vegan Pasta Recipes you’ll love.

Other recipes you’ll love: 

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Vegan Truffle Pasta

5 from 5 votes
This delicious and garlicky creamy vegan truffle pasta will please all the garlic lovers out there. Loaded with flavour and so delicious.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Main
Cuisine Vegan
Servings 3 -4


  • 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.
  • Enjoy!
Review This Recipe Let us know how it was!


Diana Merrick-Tyler

5 stars
Absolutely Delicious Maria.A recipe i’ve visited a few times, because it’s just so good!

Diana Merrick-Tyler


Maria Koutsogiannis

This makes me so happy! thank you!!


5 stars
Τι υπέροχη συνταγή είναι αυτή; Πραγματικά έχω σοκαριστεί! Μαγειρεύω συχνά συνταγές που βγαίνουν υπέροχες δε γεύση, αλλά πρώτη φορά φτιάχνω κάτι που να μυρίζει τόσο ωραία! Από εμένα έχεις μόνο 5 δυστυχώς αστέρια διοτι δε με άφηνε να προσθέσω άλλα… Πώς τη σκέφτηκες αυτή τη συνταγή; Καταρχάς συγχαρητήρια για τις πολύ μικρές ποσότητες λαδιού που χρησιμοποιείς, τόσο κανονικού όσο και τρούφας (γιατι ας μην ξεχνάμε πρώτον πως παν μέτρον άριστον για το ελαιόλαδο, όπως και για όλα στη ζωή, και δεύτερον, το λαδι τρούφας είναι πανάκριβο! Ιδιαίτερα όταν αγοράζεις ποιότητας με πραγματική τρούφα μέσα όπως εγώ, το τελευταίο πράγμα που θες ειναι να σπαταλάς το μισό μπουκαλάκι για ένα πιάτο φαΐ. Δυστυχώς βλεπω συνταγές που είτε τηγανίζουν με λάδι τρουφας ειτε βάζουν 2+ κουταλιές της σούπας, χωρίς να αντιλαμβάνονται το νόημα του συγκεκριμένου υλικού και την ελάχιστη ποσότητα που πρέπει να βάζεις για να σου δίνει όλη την εκλεπτυσμένη γεύση του χωρίς υπερβολές). Έκανα πάντως μερικές παραλλαγές που μπορώ να πω βοήθησαν στο να βγει ενα πολυ όμορφο αποτέλεσμα. Καταρχάς, διελυσα το καραμελωμενο κρεμμύδι με το σκόρδο στο μουλτι αντι στο γουδί, ωστε να βγει μια 100% ομοιογενης κρέμα. Προσθεσα μανιταρια κομμένα σε φέτες στην κατσαρόλα ενω έβραζε το γάλα αμυγδάλου, και το λάδι τρούφας το πρόσθεσα στο τέλος, όχι στη σάλτσα, αλλά στο πιάτο πάνω από τα μακαρόνια την ώρα του σερβιρίσματος. Φοβήθηκα μήπως χάνονταν το άρωμα και η γεύση του αν το εβαζα πιο πριν – έτσι πάντως ηταν μια υψηλού επιπέδου πανδαισία γεύσεων, από μένα έχεις 🌟 🌟 🌟 🌟 🌟 και να ξέρεις πως κρίνω πολύ αυστηρά! Σε ευχαριστούμε πολύ για τη συνταγή, καλή συνέχεια σε ό,τι κανεις 💕

Maria Koutsogiannis

Thank you so much my love!

Laken Carleton

5 stars
Wowwww!!! This recipe turned out absolutely amazing. Maybe best pasta I’ve ever made. So simple but the flavours are so bold. My partner had no idea it wasn’t real cream 😉 I didn’t have any truffle oil so I cooked some cremini mushrooms in with the onions and it turned out great. Beautiful pasta dish. Thanks Maria, will definitely become a staple in the kitchen.

Maria Koutsogiannis

YES!!! I love when we can trick the partners. THEY NEVER NEED TO KNOW!


5 stars
This is probably the best pasta I’ve ever made. So simple, quick but DAMN! delicious.

Maria Koutsogiannis

YESSSS JESSIE!!! Thanks so much for the love! What an amazing compliment.

Bianca Zapatka

This looks so good, Maria! 😍
Love garlicky pasta ❤️
Lots of love,

Maria Koutsogiannis

It’s the best! Thanks my love!

Jess @choosingchia

5 stars
Amazing recipe and gorgeous photos!

Maria Koutsogiannis

Thank you sweet girl <3

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