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This unassuming dish is all kinds of rich on all kinds of levels. From the fava bean cream to the cashew cheese to, of course, the powerful truffle aroma … it’s heavenly.

You will need

Serves 2

  • 1/2 packet linguine (gluten-free if needed)
  • 50g margarine
  • 2 garlic cloves, sliced
  • 2 tablespoons sake
  • 100ml fava bean cream
  • Some truffle, thinly sliced
  • Salt and pepper
  • 50g plant-based red bell pepper soft cheese, roughly chopped (or vegan cheese of choice)

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10 mins to prep

  1. Step 1

    Cook the pasta in a pot of boiling salted water, following packet timing.

  2. Step 2

    In the meantime, add the margarine to a pan at medium heat, add your garlic cloves, and fry gently, bringing the heat up. Before the garlic starts changing colour, add the sake and fry off the alcohol.

  3. Step 3

    Add the cream, cheese and majority of the shaved truffle to the pan and mix through.

  4. Step 4

    Add pasta and some of the pasta cooking water and mix everything together. Plate up and shave a bit more truffle over the top to serve.

Hot tip!

*We like the cashew-based red bell pepper cheese from The Vegan Dairy!

Recipe: Simon Toohey

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