Ingredients

  • 400g vegan dried tagliatelle
  • 500g Macphie Plant-based White Sauce
  • 100g plant-based Italian style cheese
  • Salt and pepper
  • 10g minced truffle (jarred with juice is best)
  • Truffle shavings to finish

Method Makes 4 portions

  1. Bring a pot of salted water to the boil and add the tagliatelle whilst stirring to make sure it doesn’t stick. Once back to the boil, turn down to a simmer for 6 minutes.
  2. As your pasta is cooking, heat the Macphie Plant-based White Sauce in a medium saucepan. Once the sauce come to a simmer add the Italian style cheese, minced truffle and some of the juice from the jar. Season with salt and pepper to taste.
  3. Once the 6 minutes is up, use tongs to move your pasta from water to the sauce - DO NOT DRAIN! Add a ladle of the pasta water to the pasta and sauce and mix thoroughly. Return to the heat and gently heat until the pasta is coated and shiny.
  4. Serve in hot bowls and finish with the truffle shavings.