Vegan Italian Black Truffle Linguine

Plate of linguine with truffle and cashew sauce

This recipe is super easy and so elegant. Delicious meal for some lucky mom on Mother’s Day!

Serves 2-4 depending on your portion sizes.

Ingredients:

1 cup raw cashews, soaked in 2 cups of water for at least 2hrs

Linguine (use about 1/2 pack for 2 servings)

1/2 jar Truffle Carpaccio in olive oil (6.35 oz) (use 1/2 of the jar for every 1 cup raw cashews). I bought mine at Costco. I have seen it on Amazon too.

1-2 tsp Garlic, minced

2 tbsp Fresh basil, chopped (optional)

Crushed red pepper 

Salt/pepper to taste

Boil water, add 1 tsp salt. Add linguine bring to rapid boil. Turn heat off. Cover for 12-14 minutes. Then drain.

While linguine is cooking, drain cashews, saving 1/2 cup of the water. Put cashews and 1/2 cup water into a blender and blend until creamy.

Mix cashew cream, truffle, garlic, basil.

Put linguine on individual serving plates, top w sauce, sprinkle w crushed red pepper, decorate w a piece fresh basil, truffle, red pepper.

Buon appetito!

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