This is a good vegan recipe to cook for your friends who don’t believe that vegan food can taste good. 😉  I’m actually not a huge mushroom fan, and I think this recipe is delicious.

Ingredients:

230 grams linguine
1 and 1/2 cups Baby Bella mushrooms
3 Tsp White truffle oil
1 and 1/2 tsp of ground black pepper
1 tsp salt
4 cloves minced garlic
1 tbsp nutritional yeast
2 tbsp chopped fresh chives
3 tbsp olive oil
1/4 cup plant based milk (I like to use oat milk)
Homemade vegan parmesan or other plant based parmesan

Add linguine to salted boiling water and cook for 9 minutes. Make sure to turn off the heat and remove all of the water with the exception of about 1/4 cup at 9 minutes, because the pasta will continue to cook when you move it over to the skillet with your sauce.

In skillet heat up 3 tbsp of olive oil and add mushrooms. Cook mushrooms, stirring them to cook evenly, for about 7 to 8 minutes. Then add garlic and truffle oil. After the garlic is slightly roasted, add 1/4 cup of plant based milk. Then stir in nutritional yeast.

After the pasta has boiled for 9 minutes, you can add the pasta with about 1/4 cup of the starch water into the sauce mixture. Stir in the pasta and cook at medium heat in the sauce for another 2 minutes.

Then, remove your pasta and sprinkle with fresh chives and grated plant-based parmesan!