Vegan Truffle Pasta

Ingredients:

• 1 pound of fettuccine pasta
• 2 tablespoons of olive oil
• 1 small onion, finely chopped
• 2 cloves of garlic, minced
• 1 cup of sliced mushrooms
• 1 cup of vegetable broth
• 1 cup of unsweetened cashew milk
• 2 tablespoons of nutritional yeast
• 2 teaspoons of white truffle oil
• Salt and black pepper to taste
• Chopped parsley, for garnish

Instructions:

1. Cook the fettuccine pasta according to the package instructions. Drain and set aside.
2. In a large pan, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened and fragrant.
3. Add the sliced mushrooms to the pan and cook until they release their moisture and turn golden brown.
4. Pour in the vegetable broth and cashew milk, stirring well to combine. Bring the mixture to a simmer.
5. Add the nutritional yeast and truffle oil to the pan, stirring until well incorporated. Season with salt and black pepper to taste.
6. Add the cooked fettuccine pasta to the pan and toss until it is coated with the creamy truffle sauce.
7. Transfer the pasta to serving plates and garnish with chopped parsley.
8. Serve hot and enjoy!