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.
Thank you for taking the time to check out this recipe! If you try it – remember to post the picture on Instagram and tag us reshape_official. We would love to see and share it!
Disclaimer: this page contains affiliate links, which means that if you purchase something from the product links, I’ll receive a small commission. This helps support the website and allows me to continue with creating content. The products included here are only the ones I fully recommend and use myself. Thank you for your support!
Reduce your food waste with our cookbook. Learn how to cook with kitchen scraps and make groceries more sustainably.