With a creamy sauce packed with flavourful mushrooms, this vegetarian spaghetti funghi is not to be missed. Made with white wine, truffle oil and heavy cream, you'll love this plant-forward and unique take on an Italian classic.
3 tablespoons olive oil
3 cups mix mushrooms, sliced
4 cloves garlic, finely minced
1 teaspoon salt
1 teaspoon black pepper
1/4 cup white wine
2 1/2 cups heavy cream
1 cup Parmesan (regular or Vegan)
1 tablespoon truffle oil or truffle paste
4 cups short pasta (such as penne or rigatoni) cooked
In a large frying pan set over medium heat, pour in the olive oil. Add the mushrooms. Cook for about five minutes until browned.
Add the garlic, salt and pepper and stir for 30 seconds, until fragrant.
Deglaze the pan with the wine.
Add the cream, Parmesan, truffle oil or paste, and cook on medium heat for three minutes.
Add in the pasta, mix in with the sauce and serve in bowls top with extra Parmesan. Enjoy!