About 5 or more years ago I was enamored with truffle oil. I used it on anything an everything and there was something just so unique about it. Once that fad died down I didn’t really use it as much, but there are still some staples that I just love such as truffle fries and especially..
Truffle Mac and Cheese!!
Truffles themselves are extremely expensive, thus when you purchase the oil, 99% of the time it is infused with olive oil. You’ll rarely come across a pure truffle oil and even the blended varieties are very expensive. Whether pure or blended, they really add a depth to recipes and a lil goes a long way. That being said, you can easily overpower dish if you use too much!
What’s fab about this pasta dish, is everything! It’s quick, easy, affordable, packs a rich cheesy flavor, tons of plant protein with the cashew, savory notes with the shiitake bacon, add kale for a nutrient boost, you can easily make in bulk, perf for any season, the breadcrumb coating adds another dimension of texture that just ties it all in together, and because it’s just SO GOOD!!
If you love all things pasta or have a fondness for truffle oil, you’re going to love this new vegan Truffle Mac and Cheese with shiitake bacon!!
Why this recipe rocks:
Can easily be made in bulk
Perf for any season
Packed with plant protein
Shiitake bacon and bread crumbs just make the dish!