Linguine with Porcini Mushrooms, Truffles, Garlic & Parsley {Vegan Recipe}
Cuisine: Vegan, Italian
Super tasty, Italian style Linguine pasta recipe with Porcini Mushrooms, truffles, garlic and fresh parsley. Vegan and Vegetarian. Ready in 15 minutes. Bellissima!
  • Dried Porcini mushrooms
  • 2 Yellow onions
  • 1 Cup fresh Italian parsely
  • 5 - 6 Tablespoons olive oil
  • 1 Tablespoon freshly minced garlic
  • 3 Tablespoons Truffle cream
  • Dried linguine
  • 1 Cup liquid from porcini
  1. Presoak mushrooms as per instructions on label
  2. Put pasta on the boil.
  3. Chop onions and cook in a large saucepan with five or six tablespoons of high quality olive oil. Let the onions turn a golden color slowly
  4. Chop parsley, adding it to the olive oil mixture next. Save a little parsley for fresh garnish.
  5. Chop garlic and add to the mix, watching the heat so that it does not burn or turn too dark in color.
  6. Add the porcini mushrooms, finely chopped with ½ cup of the soaking water
  7. At this point you can two to three optional tablespoons of white wine. Allow to wine and mushroom liquid to reduce until all the alcohol and porcini liquid has evaporated.
  8. Add salt and a few grindings of black pepper.
  9. Stir in three or four tablespoons of truffle cream sauce bought from your local Italian delicatessen. Taste the mixture at this point, and correct to your liking.
  10. When the linguine is al dente , drain it in a colander, reserving one cup of pasta water.
  11. Add ⅓ of the pasta water, along with the linguine to the saucepan of olive oil.
  12. Toss rapidly for a minute or two using two forks. Allow the mixture to coat the pasta, fully.
  13. Remove from heat, sprinkle in the last bit of fresh parsley as garlic, and serve while its hot!
Recipe by | Easy Vegan Recipes at