Dairy-Free Truffle Fettuccine

This creamy truffle fettuccine is the perfect dinner idea when you're craving restaurant quality pasta and the comfort of eating at home. For all my truffle lovers, this creamy dish is perfect for you. Truffle is an expensive ingredient and something that you might enjoy on a special occasion but for this recipe you don't need to break the bank to indulge in this pasta favourite. The only truffle related product you'll need is truffle oil which is not hard to find and not overly expensive compared to fresh truffle.
                  
You can also elevate this pasta dish by adding some mushrooms and enhancing that delicious umami flavour!
                                
     

NOTES

  • Truffle oil: The key to this recipe is truffle oil. I personally find that white truffle oil is more potent in flavour so I recommend using that if you can find it. Otherwise any other truffle oil will do. You can typically find them at local Italian bakeries or grocery stores.
  • Pasta: The gluten-free fettuccine I used is authentic Italian pasta that I purchased at Eataly, a high-quality Italian food market. This pasta compared to the regular corn pasta is so delicious and the texture is extremely different. The authentic Italian pasta is a lot easier to twirl and it doesn't break nearly as easily as gluten-free corn pastas would.
  • Cream: Use one full can of coconut cream to thicken your sauce. You can also use Silk's dairy-free whipping cream or lactose-free cream. You can always alter the ingredients to fit your preference or allergy.

DAIRY-FREE TRUFFLE FETTUCCINE

This delicious creamy pasta recipe will have you creating high-quality food straight from your own kitchen. The umami flavour of the truffle combined with the creamy sauce and salty dairy-free parmesan will have you wishing you made more!

 Prep Time: 5 min     Cook Time: 20 min     Total Time: 25 min

 

INGREDIENTS

Gluten-free fettuccine
2 tbsp Truffle oil
1 tbsp olive oil
2 tbsp Bob's Red Mill gluten-free 1:1 flour
3 cloves garlic, chopped
1/2 cup gluten-free vegetable broth
3/4 cup almond milk
3/4 cup coconut cream
1 tbsp nutritional yeast
1/2 cup vegan parmesan cheese
1 tsp salt and pepper
Fresh or dried parsley
1/4 cup pasta water 
                   

INSTRUCTIONS

  1. Bring a large pot of water to a boil on medium heat. Add in pasta when boiled and follow package label for cooking time.
  2. In a large saucepan, add 1 tbsp of truffle oil and 1 tbsp of olive oil to medium. Add garlic, and sauté until fragrant. Whisk in flour, until it has absorbed the oil.
  3. Slowly whisk in the broth and allow it to thicken.
  4. Whisk in the almond milk, coconut cream, and nutritional yeast. Simmer until sauce has thickened.
  5. Add in another tablespoon of truffle oil and combine with the sauce. Once the sauce is thickened and has the truffle aroma, mix in the vegan parmesan. Adjust seasoning with salt & pepper, to taste.
  6. Strain and add in pasta but make sure to reserve 1/4 cup of pasta water to add into the sauce. Mix everything together, garnish with parsley and sprinkle with some more vegan parmesan. Enjoy!
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