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!
tillagningstid
20 minutes
svårighetsgrad
lätt
antal
2 persons
NÄRINGSINNEHÅLL
DENNA RÄTT ÄR RIK PÅ:
KOLHYDRATER
Energi för hela din kropp, inklusive hjärnan!
PROTEIN
Byggstenar för muskler och andra celler i kroppen.
vitamin b
Essential for many vital functions in your body.
ingredienser
- Fresh white alba truffle
- 2 klyftor vitlök
- 200 g Mafaldine pasta (or linguine/fettucine)
- 75 g vegan butter
- 3 tbsp red wine vinegar
- Salt
- Black pepper (freshly ground)
instruktioner
- 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.
- 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.
- 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.
- 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.
- Drain the cooked pasta but save 2 dl of cooking water.
- 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.
- Serve pasta in a shallow bowl.
- Grate the truffle on a microplane or alike grater and eat immediately.
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