Makes: 2 servings Time: 10-15
200 g gluten-free or regular pasta
a big pinch of salt
30 ml (30 g/2 Tbsp) vegan truffle olive oil
1½ g (½ tsp) freshly grounded pepper
15 g (3 Tbsp) nutritional yeast
a few pinches of salt
cherry tomatoes (optional)
Notes and tips:
1. Make sure that the truffles were grown in plantations, and that the brand is not using animals to find the truffles.
2. The pasta actually tastes best when the pasta is first cooled down (you can just pout cold water over it after draining and then add all the ingredients). No idea why I prefer it that way, but there you go! Also, it’s a great to-go lunch!
3. Oil is not a health food, so, use it in moderation. This recipe in general is not the most nutritious, so do not make it your staple.
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