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Vegan truffle pasta

What could possibly be simpler and at the same time luxorious than a vegan truffle pasta? This decadent dish truly celebrates the simplicity of the pasta combined with one of the most luxorious mushrooms – the truffle! Try this vegan truffle pasta as a perfect starter or a luxorious lunch – enjoy!

cooks in

20 minutes




2 persons


Energy for your whole body, including your brain! 


Building blocks for muscles and other cells in your body.

vitamin b

Essential for many vital functions in your body.


  • Fresh white alba truffle
  • 2 cloves garlic
  • 200 g Mafaldine pasta (or linguine/fettucine)
  • 75 g vegan butter
  • 3 tbsp red wine vinegar
  • Salt
  • Black pepper (freshly ground)


  1. Fill a large casserole with cold water and bring to the boil at a high temperature. Add approximately 10 grams of salt to the water, it should taste like ocean water. 
  2. In a smaller pot, melt the vegan butter at a low-medium temperature. Bruise but don’t peel the garlic. Add the garlic to the butter.
  3. When the butter fully melted, add the red wine vinegar and 5-10 grinds of black pepper. Turn off the heat and put a lid on the pot.
  4. Add the pasta to the boiling pasta water and boil the pasta according to instructions on package. If using dried pasta. taste the pasta when 1-2 minutes remain of the cooking time to ensure it is cooked al dente.
  5. Drain the cooked pasta but save 2 dl of cooking water.
  6. Pour back the pasta into the casserole and add the melted infused butter to the pasta. Pour in cooking water to taste, the pasta should be oozy and velvety.
  7. Serve pasta in a shallow bowl.
  8. Grate the truffle on a microplane or alike grater and eat immediately.
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