When we find a product we love, we cannot wait to share it! And right now, we’re swooning over the noodle brand Palmini. (Read all about why we love it here). These low carb noodles aren’t rubbery like other brands. They’re light, low carb and look and taste a lot like pasta, if you cook them well. From a traditional pasta marinara to layered lasagna, they’re really versatile, and super yummy. And for this recipe, we paired them with another fun find: truffles. No, not the chocolate kind, but the real, savory delicacies that cost up to $200 per ounce. Fortunately, Amazon sells delicious infused oils, salts and powders for home use at reasonable prices. A little goes a long way! So enjoy our Low Carb Palmini Pasta with Vegan Truffle Cream Sauce.
But first, a little info on this exquisite and little known underground gem…
What are They?
Considered one of the finest culinary delicacies, truffles are highly sought after for their unique taste, aroma, and rarity. Chefs elevate sweet and savory dishes with this wild-grown jewel. Primarily found in Italy, truffles grow completely underground in the root systems of chestnut, oak, hazelnut and other trees. They’re actually a species of fungus and they rely on the animals that eat them to spread their spores. Yes, read between the lines…it’s thanks to their poop that truffles spread and grow at all (1). They’re incredibly expensive due to supply and demand, and the difficult process of growing and harvesting them. Conditions need to be just right, and “harvesting truffles is an intense process that requires animals with a keen sense of smell, notably pigs or dogs, to sniff them out.” (2)
Nutrients & Benefits
Truffles are high in antioxidants and are considered a complete protein. They’re high in carbs, fiber and micronutrients. Generally, though, you eat tiny amounts, so they’re are NOT a high-carb food. Truffles may also have antimicrobial properties which decrease the growth of specific strains of bacteria. “Test-tube studies show that truffles may have anticancer properties and could help block the growth of certain types of cancer cells (3).”
This part is difficult. Truffles are described many ways, but one thing is for sure…a little goes a long way. Infused into oils or lightly grated over pasta, they’re not something you dig into. They taste a little like pungent mushrooms. The flavor is earthy, rich, woody, oak-y and nutty with a zingy black olive savory-ness. Our favorite way to eat them is infused into salts, zests and oils.
Low Carb Palmini Pasta with Truffle Cream Sauce
- Yield: 4 servings
- Serving Size: 1/4th recipe
- Prep Time: 20 min
- Cook Time: 10 min
- 2 cans Palmini linguine, drained and rinsed
- ½ cup nondairy milk
- 1 cup raw cashew pieces, soaked overnight or in boiling water for 1 hour
- 1 tablespoon truffle infused oil
- 1½ tablespoon lemon juice
- 1-2 tablespoons water
- ¼ teaspoon truffle salt
- 1 tablespoon truffle oil
- 2 cloves garlic, minced
- 8oz sliced mushrooms
- ½ cup vegetable or chicken broth
- Soak the Palmini linguine in the milk for 15 minutes. Drain and rinse.
- Drain the soaked cashews and add to a food processor or blender with the 1 tablespoon truffle oil, lemon juice, water and salt. Process until smooth.
- Heat a large skillet with 1 tablespoon truffle oil over medium and sauté the garlic for 1 minute. Add mushrooms and stir for 5 minutes. Stir in the cashew sauce and broth until combined and creamy. Add noodles just to heat through, then plate and serve.
Calories: 298| Protein: 12g | Fat: 22g | Carbs: 19g | Fiber: 5g | Net Carbs: 14g
If you don’t have truffles and still want to make the recipe, grab the noodles at your local health food store or on Amazon and make this sauce instead.
Comment below when you try these noodles!