Velvety Truffle Pasta with Balsamic-Roasted Broccoli Rabe

Creamy Truffle Pasta with Balsamic-Roasted Broccoli Rabe

Velvety truffle pasta with balsamic-roasted broccoli rabe comes together rapidly and is so flavourful. Delicious and pleasing vegan supper!

Still consuming my carbohydrates in 2020! Velvety truffle pasta, potatoes, and bagels for days over here.

If you are attempting to quit dairy or simply pick to not consume it, and you require an indulgent supper repair, this velvety truffle pasta will blow your mind. We utilize a mix of raw cashews and peeled zucchini (!!) for the creamy pasta-hugging sauce of our dreams. Garlic, onions, nutmeg, truffle oil, and our old buddy dietary yeast bring the flavour. The entire pasta is smoothed out with some reserved pasta cooking water.

Half of the sauce base here is prepared zucchini. It keeps the consistency velvety, however simply a touch lighter than making use of cashews alone. I seem like I depend on them SO greatly in mouth-watering dishes and require to branch off. So this dish is my extremely sluggish start at diversifying and attempting brand-new things:-RRB-

We top this indulgent and extremely velvety goodness with balsamic-roasted broccoli rabe. A great stack of a little bitter greens with sweet minimized balsamic vinegar in the mix … so excellent! This supper is an overall flavour and texture surge. Broccoli rabe is truthfully among my preferred veggies. I purchase a lot when the regional Italian supermarket puts it on sale hehe. Obviously, if you ‘d choose routine broccoli here, that would likewise be scrumptious.

Other seriously velvety pasta dishes you might like: double rosé pasta with asparagus and kale, velvety truffle pasta with balsamic broccoli rabe, cauliflower pasta with roasted tomatoes, and velvety butternut orzo with roasted Brussels sprouts.

If you take this one over the top by likewise making some homemade vegan “parm,” you will absolutely impress any plant-based or vegan doubters in your life. It has a lot flavour and the texture of the sauce is so creamy. If you have actually been attempting Veganuary, let me understand how it’s entering the remarks Constantly here to support you:-RRB-

Vegan creamy truffle pasta with balsamic-roasted broccoli rabe

Velvety Truffle Pasta with Balsamic Roasted Broccoli Rabe

Velvety truffle pasta with balsamic-roasted broccoli rabe comes together rapidly and is extremely flavourful. Absolutely vegan and extremely satsifying supper dish!

PREPARATION TIME 20 minutes COOK TIME 25 minutes OVERALL TIME 45 minutes

Course Main Dish, Side Meal Diet Plan Vegan, Vegetarian

Servings: 4

Author: Laura Wright


  • Mixer

Active Ingredients

  • 2 tablespoons avocado or olive oil, divided
  • 1 little yellow onion, diced (about 1/2 cup diced)
  • 1 little zucchini, peeled and diced (about 1 cup diced)
  • 2 cloves of garlic, minced
  • 1/2 cup raw cashews, soaked for a minimum of 2 hours + drained pipes
  • 1 cup filtered water, plus additional
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon truffle oil, plus more, to taste
  • 2 tablespoons dietary yeast
  • 1/2 teaspoon onion powder
  • pinch of ground nutmeg
  • sea salt and ground black pepper, to taste
  • 1 lot broccoli rabe
  • 12 oz pasta of option
  • 2 teaspoons balsamic vinegar
  • chili flakes, for serving (optional)
  • vegan “parm”, for serving (optional– see note)


  • Heat a big, deep saute pan over medium heat. Include 2 teaspoons of the avocado oil to the pan and swirl it around. Include the onion to the pan and saute up until edges are clear, about 2 minutes. Include the zucchini and continue to stir and saute up until the zucchini is soft, about 3 minutes. Include the garlic and saute up until aromatic, about 1 minute.
  • Shut off the heat and move the sauteed veggies to an upright, high speed mixer. To the mixer, include the drained pipes cashews, water, lemon juice, truffle oil, dietary yeast, onion powder, nutmeg, salt, and pepper. Mix the mix on high up until completely smooth, about 1 complete minute. Include more water by the tablespoon if essential. Set the velvety truffle sauce aside.
  • Preheat the oven to 375 ° F.
  • Different the thin leaves from the broccoli rabe stalks and cut off the woody ends. Cut the trimmed broccoli rabe stalks into 2-inch pieces and position them in a medium bowl. Toss the sliced stalks with 2 teaspoon of the avocado oil, 1 teaspoon of the balsamic vinegar, salt and pepper. Spread out the layered pieces of broccoli rabe out on a big baking sheet and roast for 10 minutes.
  • While the stalks are roasting, toss the thin broccoli rabe leaves in the staying 2 teaspoons of avocado oil, 1 teaspoon balsamic vinegar, salt, and pepper. Actually massage it in!
  • At the 10 minute mark, eliminate the roasted broccoli rabe stalks from the oven and stir them up a bit. Spread the layered broccoli rabe leaves over leading and return the baking sheet to the oven for another 5 minutes, or up until the leaves soften and crisp up a bit on the edges.
  • While the broccoli rabe is roasting, prepare your pasta according to package instructions. Reserve 1 cup of the pasta cooking water prior to draining pipes.
  • Erase the initial big saute pan you were utilizing and location it over medium heat. In the pan, integrate the velvety truffle sauce and prepared pasta. Stir up until the pasta is uniformly hot and extremely velvety. Include splashes of pasta cooking water to loosen up things up, if essential. Stir in 1/2 of the roasted broccoli rabe.
  • Serve the velvety truffle pasta hot with the staying roasted broccoli rabe on the top with chili flakes and vegan “parm” if you like.


  • The only replacement idea I can use for cashews is raw macadamia nuts or pine nuts. I understand that these are most likely a lot more pricey than cashews in many shopping circumstances, however they do have that exact same richness.
  • A dish for vegan “parm” can be discovered here.

Vegan creamy truffle pasta with balsamic-roasted broccoli rabe Program Conceal 11 remarks.

  • Deborah Dewar

    Yes I have actually been doing Veganuary! I feel truly terrific!!!! Do you have an excellent idea to change cream in coffee?
    Thanks Reply

    • Laren Cyphers

      Hello Deborah, my favorites are Oatly barista edition or the exact same thing from Califa Farms:-RRB- It bugs me a lot when my creamer curdles in my coffee, and these 2 have not for me and are extremely velvety. A bit expensive for sure, however life altering for me and cost effective when on sale. SO cool that you have actually been experimenting with Veganuary and are feeling terrific! Apologies for chiming in from left field. Reply

    • Laura

      My preferred replacement for coffee creamer is nutpods! It’s an unsweetened creamer that has to do with as abundant as it gets. Soy creamers are likewise rather abundant, however constantly come sweetened. I likewise have a dish for a complete fat coconut milk-based creamer in my cookbook!
      – L Reply

  • Emily

    Quick concern: Did you utilize white or black truffle oil? Thanks! Can not wait to attempt this dish!!! Reply

    • Laura

      Hello Emily!
      I utilized white truffle oil.
      – L Reply

  • Alex

    This looks insanely scrumptious! I’m a big fan of utilizing cashews for creaminess myself, however feel no requirement to diversify;-RRB- Reply

  • dana

    dayuuummmmmm woman! lookin’ excellent! Reply

  • Lana

    We made this last night and it was scrumptious– my 9-year-old enjoyed it and requested seconds with additional greens! I could not get broccoli rabe throughout town the other day so we utilized a mix of broccolini and gai lan, which exercised terrific. Thank you for sharing the recipe.:–RRB- Reply

  • Meleyna

    Gah this sauce is so excellent!! I avoided the truffle oil however it was still extremely rich. I consumed it over Banza, and simply blanched some broccoli in the pasta water and sprinkled some high quality balsamic over the leading to simplify it a bit for a hectic Wednesday night. Comfortable vibes for sure. Reply

  • Lani

    This meal is SO excellent- I have actually made it a variety of times now, and my 2-year-old likewise enjoys it. It’s been contributed to the weekly rotation! Thank you a lot. Reply

  • Anita

    5 stars
    This was incredibly excellent and the very best dish that I have actually pursued broccoli rabe. Wow! Does not even taste bitter. Thank you a lot for sharing. I subbed yellow pepper for zucchini as I didn’t have any zucchini. Reply

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