Truffle Alfredo Pasta

Queue up the movie & prepare for date night. Lush creamy pasta finished with earthy truffle oil is nothing short of an aphrodisiac. Best part? You won’t feel like a sleepy toddler afterward. Dress to impress.

You can also repurpose any leftover Alfredo sauce with this great veggie gratin. For the day after your amazing date :)

The Recipe:

makes 2-3 servings
takes about 20 minutes

• lentil spaghetti, cooked al dente (I like this one from Trader Joe’s)

• optional: 1 head of broccoli, cut into florets

• 1 pint of cremini mushrooms, brushed clean & roughly chopped

• 4 cloves minced garlic

• veggie broth

• 1 c cashews (soaked in boiling water about 15 minutes+)

• 1/4 c oat milk

• 3 tbsp coconut aminos

• juice of 1/2 lemon (about 1 tbsp)

• salt & pepper

• truffle oil

• toasted pine nuts

• lemon zest

Cook the pasta as directed & set aside. You might want to drizzle with a little olive oil to avoid it from sticking together. Optional: Simultaneously steam the broccoli by bringing some salted water to a boil, drop in the broccoli florets, bring the temp down to a soft boil & cook until tender.

In the meantime, in a medium skillet over medium heat, sauté the mushrooms, minced garlic, salt, pepper, and a little veggie broth until cooked down.

Add to blender with the soaked cashews, oat milk, aminos, lemon juice, salt, pepper. Blend until smooth. Season & adjust as needed. Return to pan.

Add the cooked spaghetti & optional steamed broccoli to the pan with the mushroom alfredo over medium low heat. Stir to incorporate.

Plate & top with a drizzle of truffle oil, toasted pine nuts, lemon zest, & fresh pepper.