Vegan Italian Black Truffle Linguine

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 with fresh basil and or truffle.

Buon appetito!