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Recipe: Truffle Oil Fettuccine with Asparagus, Courgette and ‘Bacon’ Bits

August 26, 2021

Recipe: Truffle Oil Fettuccine with Asparagus, Courgette and ‘Bacon’ Bits

The bank holiday is the perfect excuse for a bit of indulgence. Try this month's recipe by @beckysbowl for Truffle Oil Fettuccine with Asparagus, Courgette and ‘Bacon’ Bits. We promise you’ll come back to this again and again!

Ingredients:

  • Pasta of your choice
  • Cashews (30g for the sauce and extra to serve)
  • Boiling water
  • 1/2 veggie stock cube
  • 20g vegan truffle cheese
  • Yeast flakes
  • Asparagus
  • Courgette
  • A meat replacement of your choice
  • Truffle Olive Oil
  • Salt
  • Pepper
  • Abakus Foods Seaweed Crisps

Method:

  • Soak 30g of plain cashews submerged in boiling water for 2 hours
  • Add the stock cube, vegan truffle cheese, salt, pepper and yeast flakes to the cashews. Mix or blend.
  •  Bring salted water to the boil for the pasta
  • Prep asparagus and courgette
  • Fry your chosen meat replace into ‘bacon’ bits by placing them in a dry frying pan
  • Add some truffle olive oil to the same pan when done to fry off the veggies in the same pan and let cook for a few minutes
  • Add in the cashew truffle sauce along with some of the salted pasta water
  • Season with more black pepper
  • Once the pasta is cooked and drained, add to the pan with the sauce to mix and combine
  • Blitz up some more cashews, garlic powder, sea salt, yeast flakes and salted seaweed crisps to form a crumbly mix and sprinkle.

Find crunchy Seaweed Crisps here.