Indulge in gourmet comfort with our Truffle-Stuffed Pasta Shells in Mushroom Sauce.
Ideal for a sophisticated dinner or special occasion, this dish combines earthy truffle flavors with a velvety mushroom sauce, offering a satisfying meal that’s both vegan and exquisite.
This luxurious Truffle Stuffed Pasta in Mushroom Sauce recipe features large pasta shells filled with a rich and creamy truffle-infused cannellini bean mixture, blended with nutritional yeast, confit garlic, and aromatic herbs.Perfect for foodies and anyone seeking a plant-based culinary experience.
Truffle Stuffed Pasta in Mushroom Sauce
For the Stuffed Pasta Shells:
12-15 large pasta shells
1 can cannellini beans, drained and rinsed
1/4 cup nutritional yeast
3 tbsp truffle paste (or truffle oil if paste is unavailable)
1/4 cup confit garlic (or roasted garlic)
2 tablespoon apple cider vinegar
1 tsp dried thyme or 1 tbsp fresh thyme (chopped)
black pepper to taste
For the Mushroom Sauce:
2 tbsp olive oil (optional)
1 small onion, finely chopped
2 cloves garlic, minced
1 cup finely chopped mushrooms (button, cremini, or portobello)
1 cup vegetable broth
1/2 cup coconut cream or any plant-based cream
1 tbsp soy sauce or tamari
Fresh dill for garnish
black pepper to taste
Directions
Preheat Oven:
Preheat your oven to 190°C.
Cook Pasta Shells:
Cook the pasta shells according to package instructions until al dente. Drain and set aside.
Prepare Cannellini Bean Filling:
In a food processor, blend the cannellini beans, nutritional yeast, truffle paste, apple cider vinegar, and confit garlic until smooth.
Blend until smooth and creamy
Stuff Pasta Shells:
Carefully fill each pasta shell with the cannellini bean mixture.
Prepare Mushroom Sauce:
In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic and sauté until translucent.
Add the chopped mushrooms and cook until they release their moisture and become golden brown.
Pour in the vegetable broth, soy sauce, and coconut cream. Stir and let it simmer for a few minutes.
Season with black pepper to taste.
Combine and Bake:
Pour mushroom sauce in the bottom of the baking dish. Then arrange the stuffed shells in a baking dish.
Cover with foil and bake in the preheated oven for 10-15 minutes, or until the shells are heated through and the sauce is bubbly.
Garnish and Serve:
Garnish with fresh dill before serving. Happy Cooking 👩🍳👩🍳👩🍳
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