Homemade creamy truffle linguine 😋
1 cup of raw unsalted cashews soaked in 2 cups of water overnight or in hot water for 20minutes
½ cup water
1 ½ teaspoon salt
8 oz spaghetti
8 tablespoon Shaved Truffles Carpaccio
4 tablespoon truffle water or 1 tablespoon truffle oil
4 tablespoon chopped fresh basil red pepper flakes or freshly ground black pepper optional for serving
Drain cashews and add them to a high speed blender along with ½ teaspoon of salt and ½ cup of water. Process on high for 2-3 minutes until creamy and thick. You might want to add more water if the sauce comes out too thick.
Bring a large pot of water to a boil.
Add 1 teaspoon of salt and 8 oz of spaghetti and cook for 10-12 minutes of until spaghetti are al dente or cooked through.
Prepare cashew truffle sauce
Meanwhile add cashew cream to a large non-stick pan and bring to a low simmer.
Add truffles, truffle water (or oil), give it a whisk.
After 1 minute remove cashew cream sauce from the heat.
Combine pasta with the sauce
Drain spaghetti reserving 1 cup of pasta cooking water.
Add spaghetti to a pan with cashew cream and toss to combine adding few tablespoon of pasta cooking water to thin out the sauce. Adjust the seasoning.
Serve immediately garnished with chopped basil and freshly ground black pepper or red pepper flakes.
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