Vegan Wild Mushrooms Pasta with Truffle Oil

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

7 oz

Pasta

3 1/3 cups

Wild Mushrooms , sliced

1/2

Onion , thinly sliced

around 50g

2 cloves

Garlic , minced

3/4 cup

Hot Water

1 tsp

Vegetable Bouillon Cubes

1/3 cup

GOYA® Coconut Milk

2 Tbsp

Water

1 Tbsp

Corn Flour

1 Tbsp

Nutritional Yeast

1 Tbsp

Olive Oil

1/2 tsp

Salt

1/4 tsp

Truffle Oil

1 pinch

Ground Black Pepper

1 handful

Fresh Thyme , finely chopped

Cooking Instructions

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Step 1

Mix together Vegetable Bouillon Cubes (1 tsp) , Nutritional Yeast (1 Tbsp) (for an extra nutty flavour), and Water (3/4 cup) . Stir well and set aside.

Step 2

Heat the Olive Oil (1 Tbsp) in a large, non-stick frying pan on high heat. Add the Garlic (2 cloves) and fry until golden, then add the Onion (1/2) and fry for another 5 minutes.

Step 3

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