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Wild Mushroom Pasta with Pistachio Cream Sauce

You're going to love this Wild Mushroom Pasta with Pistachio Cream Sauce. It's crispy sautéed mushrooms and sun-dried tomatoes tossed with truffle cream sauce. So good! Finish it with Truffle Salt for a delicious vegan meal. 
5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 392kcal
Author: Sarah McMinn



  • Add White Truffle Infused Oil to a skillet and place it over medium heat. Stir in the garlic and sauté for 30 seconds, stirring constantly. Add the wild mushrooms and sauté for 4-5 minutes, until the mushrooms are dark brown and lightly crispy.
  • Add vegetable broth and pasta to the pot. Bring to boil. Reduce heat to a simmer, cover, and cook for 10 minutes, stirring occasionally, until noodles are tender and most of the liquid has absorbed. 
  • Once the noodles are cooked, stir in non-dairy milk and vegan parmesan. Add pistachios and sun-dried tomatoes, stirring until heated all the way through and the sauce is thick and creamy. Remove from heat.
  • Serve immediately with extra vegan parmesan, chopped pistachios, and White Summer Truffle Salt.


Store the leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently reheat the pasta over the stove with 1-2 tablespoons of water.


Calories: 392kcal | Carbohydrates: 59g | Protein: 14g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 566mg | Potassium: 878mg | Fiber: 6g | Sugar: 10g | Vitamin A: 531IU | Vitamin C: 9mg | Calcium: 106mg | Iron: 3mg