Ingredients
Scale
Truffle Sauce:
- 1 cup cashews, soaked
- 1/4 cup nutritional yeast
- salt/pepper as needed
- 1 cup almond milk
- 2 tsps truffle oil
- 2 cloves garlic
Shiitake bacon:
- 1 cup sliced shiitakes
- 2 tsps soy sauce
- 2 tsps vegan Worcestershire
- 1 tsp liquid smoke
- 1/4 tsp black pepper
- pinch red pepper flakes
Breadcrumbs:
- 1/2 cup Panko
- 1 tbsp vegan butter
- 1 clove garlic, minced
Instructions
- Shiitake Bacon: Preheat the oven to 250. Toss the sliced mushrooms in the ingredients and spread out on a baking sheet. Bake for 25-45 minutes until slightly crispy. Set aside.
- Sauce: Throw everything in a blender and puree until smooth. Add additional truffle oil if desired.
- Bread crumbs: Add vegan butter to a small pan over low/medium heat. Cook the bread crumbs for 2 minutes, add the garlic and cook for an additional minute or until golden brown.
- Assemble: Toss the pasta in the sauce and garnish with shiitake bacon, bread crumbs and parsley.
- Prep Time: 15 minutes
Nutrition
- Serving Size: 1