This recipe was inspired by the truffle flavours I had plenty of when I traveled to Mykonos in August. This one is a tasty dish that you’re definitely going to want to make.
Ingredients (serves 4)
- 1/2 pack linguine pasta
- 1 pack chestnut mushrooms, chopped
- 1/2 bag baby spinach
- Truffle oil, to taste
- 1 red onion
- 3 cloves garlic
- 1 tbsp vegan butter (optional)
- 2 tbsp nutritional yeast
- 2 tbsp black garlic paste
- 1 tbsp garlic pepper
- 1 tsp pink salt
- 2 tbsp chilli flakes
Method
- Cook your linguine (or any pasta of your choice) according to the instructions on the pack
- Finely chop your onion, and add it along with chopped or minced garlic into the pan with truffle oil, and begin to sauté
- Add mushrooms, pink salt and garlic pepper and allow to cook through
- Reduce the heat to medium/low
- Add the black garlic paste and mix in evenly
- Add in the spinach but make sure the heat is low enough that it wilts slowly
- Put your nutritional yeast and vegan butter in, and mix in well
- Finally, add the cooked pasta into the sauce, and stir thoroughly to ensure everything is mixed through evenly
- Garnish with chilli flakes and some additional truffle oil (if you wish), plate it up and you're good to go!
As always with seasoning, adjust it to your own taste.
Give this a go and let me know how you get on! 🌱👊🏿