Wild Mushroom Pasta with Pistachio Cream Sauce

Wild Mushroom Pasta with Pistachio Cream Sauce

You're going to love this Wild Mushroom Pasta with Pistachio Cream Sauce. It's crispy sautéed mushrooms and sun-dried tomatoes tossed with truffle cream sauce. So good! Finish it with Truffle Salt for a delicious vegan meal.

5 from 1 vote

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Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: people

Calories: 392kcal

Author: Sarah McMinn

Ingredients

2 tbsp La Tourangelle WhiteTruffle Infused Oil
3-4 cloves garlic, minced
8 oz wild mushrooms, chopped
2 cups vegetable broth
8 ounces Eden Foods Organic Kamut Pasta
3/4 cup unsweetened non-dairy milk
2-3 tbsp vegan parmesan
3 tbsp Eden Foods, Organic Pistachios, crushed
1/2 cup Karen's Naturals, Just Tomatoes, chopped and packed
salt and pepper, to taste
pinch of McCormick Gourmet, White Summer Truffle Salt

US Customary - Metric

Instructions

Add White Truffle Infused Oil to a skillet and place it over medium heat. Stir in the garlic and sauté for 30 seconds, stirring constantly. Add the wild mushrooms and sauté for 4-5 minutes, until the mushrooms are dark brown and lightly crispy.
Add vegetable broth and pasta to the pot. Bring to boil. Reduce heat to a simmer, cover, and cook for 10 minutes, stirring occasionally, until noodles are tender and most of the liquid has absorbed.
Once the noodles are cooked, stir in non-dairy milk and vegan parmesan. Add pistachios and sun-dried tomatoes, stirring until heated all the way through and the sauce is thick and creamy. Remove from heat.
Serve immediately with extra vegan parmesan, chopped pistachios, and White Summer Truffle Salt.

Notes

Store the leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently reheat the pasta over the stove with 1-2 tablespoons of water.

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