Rich, creamy and decadent, this pasta dish is the definition of luxurious.
With a silky smooth sauce, sautéed vegetables and luscious truffle oil it is the perfect combination of comforting, indulgent and oh so delicious!
On top of all that it is extremely easy and quick to make and can be customised any way you like. So whether you’re looking for a quick, satisfying weeknight dinner, a big bowl of comfort on a cold winter’s day or really want to impress on date night, this dish is always a winner!
Super Easy Indulgent Vegan Creamy Red Pesto & Truffle Oil Spaghetti
Prep Time: 15 mins Cook Time: 15 mins
Total Time: 30 mins Serves: 5
For the Sauce
- 280g Raw Cashew Nuts
- 1 can Full Fat Coconut Milk
- 3 Tbsp Nutritional Yeast
- 4 Tsp Vegan Red Pesto, I used Tesco’s Free From
- White Truffle Oil to taste, I added around 4 Tbsp
- 3/4 Cup Organic White Wine (make sure it’s vegan)
- Salt & Pepper to taste
For the Pasta
- 500g Spaghetti
- 300g Mushrooms, any variety
- 1 Courgette
- 200g Fresh Spinach
- 3-6 Cloves Garlic
- 2 White Onions
- Dried Basil & Oregano to taste
- Salt & Pepper to taste
- 1 Tbsp Olive Oil
- Soften the cashews by covering them in boiling water for 10-15 minutes, alternatively you can soak them overnight or boil in a pan for 5 minutes.
- Cook the pasta according to instructions.
- Heat one tablespoon of olive oil in a large pan over medium heat. Slice the mushrooms thickly to ensure they don’t shrink down too much and disappear into the sauce. Add them to the pan.
- Next to slice the courgette cut into 3 smaller sections, then cut each section down the middle and turn each half flat side down, then slice vertically into half-moons. Add to the pan.
- Dice the onions and finely chop the garlic cloves. Add to the pan with some salt and let everything cook for around 5 minutes, stirring occasionally. The mushrooms should start to release their juices.
- Add in the white wine, basil and oregano, allow to cook for a further 10 minutes.
- While everything is cooking make the sauce. Drain the cashews and place in a blender with coconut milk, nutritional yeast, salt and pepper, blend for around 1 minute to ensure there are no pieces of cashews.
- Add the cream to the pan as well as the red pesto and spinach, stir through. Cook until sauce is heated and spinach is wilted.
- Drain your pasta and stir into the sauce, tongs are best to ensure that everything gets well incorporated.
- Add in the truffle oil gradually, around 1 tbsp at a time depending on your preferences. Taste and adjust until you reach your desired flavour, I personally like a lot of truffle but be careful not to add too much as it is a very strong flavour and can quickly become overpowering.
- Season again with salt and pepper and serve immediately.
- I highly recommend enjoying with a glass of white wine and black olives on the side.
I really hope you like this recipe, please let me know if you recreated it!
The pesto and truffle oil I used are both linked above in the ingredients list so if you are having trouble finding them you can just click there.
Shop the handcrafted, cruelty free, ethical bowl I’m using here.
This dish is completely customisable and none of the measurements are designed to be exact, so enjoy in any way you like!
Thanks for reading!