One-Pan Creamy Truffle Mushroom Pasta
This One-Pan Creamy Truffle Mushroom Pasta is bold, comforting, and packed with deep umami flavor from mushrooms, garlic, and Panacheeza Dairy-Free Truffle Parmesan! Conveniently made in one pot, theres minimal cleanup and maximum flavor, making the perfect weeknight dinner or date-night dish. Creamy, cozy, and completely plant-based, it’s everything you love about truffles with pasta—just easier.
Servings 6 servings
Calories 499kcal
Equipment
- stove
Ingredients
- 4 garlic cloves minced
- 1 shallot thinly sliced
- 8 oz baby bella mushrooms sliced
- 16 oz linguine or fettuccini gluten free if desired
- 5 cups water or vegetable broth
- ½ tsp sea salt
- ½ tsp black pepper
- 15 oz canned full fat coconut milk
- ½ cup Dairy-free Panacheeza Truffle Parmesan
- ¼ cup fresh parsley leaves finely chopped
Instructions
- Heat a large, wide skillet over medium heat. Add a splash of water, broth or cooking oil to coat.
- Add in the garlic, shallot and mushrooms, and sauté for 5-6 minutes until the mushrooms are golden, deglazing with a splash of water or broth as needed.
- Next, add in the pasta, broth, salt and pepper and bring to a boil. Reduce heat to medium low, cover, and simmer over low heat for about 10 minutes, until noodles are al dente and liquid is absorbed. Pour in the coconut milk and parmesan and stir to combine. Turn off the heat. Season to taste and serve hot garnished with fresh parsley, more parmesan, and freshly cracked black pepper.
Notes
Nutrition
Serving: 1serving | Calories: 499kcal | Carbohydrates: 64g | Protein: 15g | Fat: 21g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 472mg | Potassium: 532mg | Fiber: 3g | Sugar: 3g | Vitamin A: 212IU | Vitamin C: 5mg | Calcium: 51mg | Iron: 4mg
