Pasta con Funghi e Tartufo

Pasta con Funghi e Tartufo is a delightful vegan dish that combines the earthy flavors of mushrooms with the luxurious aroma of truffle oil. This pasta is both comforting and elegant, making it perfect for a special dinner or a cozy night in.

Ingredients

• Pasta (tagliatelle or fettuccine) - 150 grams
• Mixed mushrooms (shiitake, cremini, and oyster) - 200 grams, sliced
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Vegetable broth - 150 ml
• Fresh parsley - 2 tablespoons, chopped
• Truffle oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Nutritional yeast (optional) - 2 tablespoons

Steps

1. Bring a pot of salted water to a boil and cook the pasta according to package instructions until al dente.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Add the sliced mushrooms to the skillet and cook for about 5-7 minutes, stirring occasionally, until they are browned and tender.
4. Pour in the vegetable broth and bring to a gentle simmer. Let it cook for an additional 5 minutes to allow the flavors to meld.
5. Drain the pasta, reserving a small cup of pasta water. Add the drained pasta to the skillet with the mushrooms, and toss to combine.
6. If needed, add a splash of reserved pasta water to help coat the pasta. Season with salt and black pepper to taste.
7. Remove from heat and stir in the chopped parsley and truffle oil. Mix until everything is well combined.
8. Serve hot, garnished with additional parsley and a sprinkle of nutritional yeast if desired.

Nutrition

• Calories: 400
• Protein: 10 g
• Carbs: 60 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 380 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from mushrooms, promoting immune health.
• High in fiber, aiding digestion and supporting gut health.

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