Tuscan Bow Tie Pasta - Truff Bow Ties with Smoky Mushrooms & Cashew Cheese

There are meals that are quick. Meals that are nourishing. And then, there are meals that feel like a reward—a cozy, flavor-packed celebration of ingredients that make you pause with every bite.

This pasta? It’s that kind of meal.

I created it on a night when I wanted something indulgent, but still vibrant and veggie-forward. The kind of pasta that makes you want to curl up on the couch with a glass of wine and your coziest socks—but also sneak back to the kitchen for seconds (and thirds).

It all started with a jar of Truff Marinara Sauce.

If you haven’t tried it yet and you’re a fan of truffle, this sauce is a must. It’s rich, aromatic, and instantly upgrades any tomato-based dish. No, it’s not required for this recipe—but once you’ve tried it, you’ll understand why I keep a jar stocked at all times. It’s tomato sauce, but with depth. Think: slow-roasted tomatoes with a whisper of truffle and a whole lot of magic.

But Truff alone doesn’t make the dish. Let me walk you through how this plant-based masterpiece came together—and why it might just become your new comfort food go-to.

🍝 The Bow Tie Pasta: Playful, Nostalgic, and Holds Sauce Beautifully

There’s something joyful about bow tie pasta (aka farfalle). Maybe it’s the playful shape, maybe it’s the texture contrast between the ridged folds and soft centers. Either way, it’s a favorite of mine for hearty, saucy dishes like this one. It holds onto the rich, smoky cashew cheese and marinara blend so well, every bite is a flavor bomb.

Cooking tip: Always reserve a bit of your pasta water. The starchiness helps marry your sauce to the noodles, turning everything into one silky, luscious pan of goodness.

The Cashew Cheese Sauce: Creamy, Tangy, and Undetectably Vegan

This cashew cheese sauce has been a staple in my kitchen for years. It’s endlessly adaptable, ridiculously creamy, and totally dairy-free—but you’d never know it. It adds a silky, cheesy texture without the heaviness of cream or butter, and it’s packed with nutrients thanks to:

• Cashews – a good source of healthy fats, magnesium, and protein.

• Nutritional yeast – a B12-rich powerhouse that brings that addictive, umami “cheesy” flavor.

• Garlic & lemon – for brightness, depth, and just enough punch to cut through the richness.

I make mine in a high-speed blender or food processor, and always taste as I go. The goal? Smooth, pourable creaminess with a little tang and salt. This batch also gets used as a dip for roasted potatoes, a drizzle over grain bowls, or even stirred into tomato soup.

The Smoky Mushrooms: Meaty, Charred, and Satisfyingly Savory

Here’s where it gets really special. The marinated mushrooms bring that rich, smoky, umami depth that balances the sweetness of the marinara and the creaminess of the cheese sauce.

Here’s the marinade I swear by:

• Soy sauce

• Liquid smoke

• Fresh lemon juice

• Olive oil

• Garlic powder, paprika, black pepper

Why it works: The soy sauce adds salt and umami, the lemon brightens everything up, and the liquid smoke gives that whisper of fire-roasted flavor without the grill.

Let them sit while everything else cooks—just 10–15 minutes is enough for the mushrooms to soak up the flavor. Then, cook them in a hot skillet until golden and crisped on the edges. You’ll want to eat them straight from the pan. I always make extra.

The Veggie Mix: Colorful, Juicy, and Full of Texture

This pasta is also a love letter to vegetables—specifically, the kind that don’t need much to shine.

• Zucchini – sautéed until just golden, still with a bit of bite

• Roasted red peppers – sweet, silky, and charred from the jar

• Cherry tomatoes – fresh, juicy, and added at the end so they stay bright

• Spinach – stirred in last, just enough to wilt into the warm sauce

The key here is layering. Start with aromatics like shallots and garlic to build the base. Then add your heartier vegetables, followed by the sauce, pasta, and greens. It all comes together in one big skillet of rainbow deliciousness.

The Flavor Bomb Sauce: A Marriage of Tomato & Cashew

Once the veggies are sautéed and the pasta is cooked, you’ll build the sauce directly in your pan. First, pour in half the jar of Truff Marinara and bring it to a simmer. Then, stir in your creamy cashew cheese sauce. It transforms the tomato base into something velvety, rich, and unique—like a spicy vodka sauce, but plant-based and even better.

From there, add your pasta and a splash of pasta water. Stir, toss, and watch the sauce coat every fold of bow tie. Add more Truff and more cheese sauce until it’s exactly how you like it. Creamy, tomato-rich, and deeply satisfying.

The Final Touches: Bright Herbs & Optional Heat

At the very end, stir in:

• Your cooked mushrooms

• Fresh cherry tomatoes

• A generous handful of fresh spinach

The heat from the pasta wilts everything just enough. Then, top with fresh basil and parsley, and a little sprinkle of crushed red pepper flakes if you like heat (I always do).

Why fresh herbs? They add brightness and balance the richness. Every bite should feel complete—herby, creamy, a little smoky, and packed with flavor.

Full Recipe: Truff Bow Tie Pasta with Cashew Cheese & Smoky Mushrooms

Ingredients

Pasta & Sauce Base:

• 1 box bow tie pasta

• 1 jar Truff marinara (or your favorite)

• Reserved pasta water

Cashew Cheese Sauce:

• 1 cup raw cashews (soaked in hot water for 10 mins)

• Juice of 2 lemons

• ½ cup unsweetened, unflavored plant milk

• ¼ cup nutritional yeast

• 2–3 garlic cloves

• Salt & pepper, to taste

Smoky Mushroom Marinade:

• 2 cups sliced baby Bella mushrooms

• ¼ cup soy sauce

• 2 tsp liquid smoke

• Juice of 1 lemon

• Olive oil, to coat

• Garlic powder, paprika, pepper

Veggies:

• 1 shallot, minced

• 3 garlic cloves, minced

• 1 cup zucchini, sliced

• 1 cup roasted red peppers, sliced

• 1 cup cherry tomatoes, halved

• 3 cups fresh spinach

Garnish:

• Fresh basil

• Fresh parsley

• Crushed red pepper flakes (optional)

Instructions

1. Make the Cashew Cheese Sauce:Drain soaked cashews. Blend with lemon juice, plant milk, nutritional yeast, garlic, salt & pepper until very smooth. Set aside.

2. Marinate the Mushrooms:In a bowl, combine sliced mushrooms with soy sauce, liquid smoke, lemon juice, olive oil, garlic powder, paprika, and pepper. Let marinate while prepping other ingredients.

3. Cook the Pasta:Boil water and cook bow tie pasta according to package directions. Reserve 1 cup of pasta water before draining.

4. Crisp the Mushrooms:In a hot skillet, sauté marinated mushrooms until golden and crisp. Set aside.

5. Sauté the Veggies:In a large skillet, heat olive oil over medium heat. Add shallots and garlic. Once fragrant, add roasted red peppers and zucchini. Cook until lightly browned.

6. Build the Sauce:Add half the marinara sauce and bring to a simmer. Stir in ½ cup cashew cheese sauce. Lower heat, add pasta, and stir. Use pasta water to thin if needed. Add more marinara and cheese sauce to taste.

7. Finish & Serve:Stir in spinach, cooked mushrooms, and cherry tomatoes. Toss everything gently. Garnish with torn basil, parsley, and red pepper flakes.

   
   

Why This Recipe Is a Favorite

This is one of those dishes that feels both indulgent and deeply nourishing. It’s plant-based but bold. Familiar but elevated. You get richness from the sauce, chew from the mushrooms, freshness from the herbs, and brightness from the lemon and garlic.

It’s also endlessly flexible:

• Sub in gluten-free pasta if needed.

• Skip the Truff and use any high-quality marinara.

• Swap veggies based on the season (roasted eggplant and kale would be so good here too).

It’s a comfort meal—but with whole-food, vibrant energy. I hope it becomes one of your favorites, too.

Have you tried the Truff sauce yet? Tell me how you use it—I’m always looking for more ways to sneak it into my meals.

And if you make this recipe, tag me or leave a comment below—I’d love to hear how you make it your own.