1packagegluten-free fettuccine pasta brown rice, lentil, or cassava*
4shiitake mushroomsthinly sliced
¼teaspoonred pepper flakesoptional
2headsbroccolichopped into florets
6largecarrotschopped into 1-inch pieces
Preheat oven to 400º. Prep broccoli and carrots, then bake on a baking sheet lined with parchment paper for ~20 min until lightly charred. Option to drizzle 1 teaspoon avocado oil if you don't have parchment paper. I like to sprinkle a little garlic powder on the veggies, but you can also add salt and pepper. Take out halfway through and shake around.
Follow pasta package instructions to boil water and cook pasta. I prefer not to rinse my pasta.
Add garlic and vegan butter to a saucepan. Cook on medium heat to brown the garlic, stirring frequently. Add shiitake mushrooms and cook for ~5 minutes until golden. Add a splash of pasta water or veggie broth if sticking.
Add cashew milk over mushrooms. Stir in vegan mozzarella, truffle salt, and ground peppers (if you don't have white, just use black pepper). Stir well and cook for 5-8 minutes until it thickens a bit.
Cut off the heat, then add in the pasta and stir to coat. Serve with the baked veggies. If you like spice, top with red pepper flakes!
To make it paleo, pick a paleo pasta substitute such as cassava flour pasta, kelp noodles, zucchini noodles, or spaghetti squash.
I don't recommend using gluten-free pasta with corn in it.
I usually save leftovers for lunch the next day. To freshen up the pasta, squeeze juice from ½ lemon after heating it up.
Keyword creamy, quick, truffle, Vegan
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Find it online: https://plantivorekitchen.com/vegan-truffle-fettuccine-alfredo-pasta/