Tuscan Bow Tie Pasta - Truff Bow Ties with Smoky Mushrooms & Cashew Cheese
- Francesca Nardelli
- Sep 27
- 1 min read
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 can 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. It’s the kind of pasta that makes you want to curl up on the couch with a glass of wine and your coziest socks. But beware, you might find yourself sneaking back to the kitchen for seconds (and thirds).
1
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.
Notes
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.
Instructions
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
3-4 garlic cloves
Salt & pepper
The Cashew Cheese Sauce: Creamy, Tangy, and Undetectably Vegan
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
Smoky Mushroom Marinade:
1 shallot minced
3 garlic cloves grated or minced
1 cup zucchini sliced
1 cup roasted red peppers sliced
1 cup cherry tomatoe halves
3 cups fresh spinach
Veggies:
Fresh basil
Fresh parsley
Crushed red pepper flakes (optional)
Garnish:
Tuscan Bow Tie Pasta - Bow Ties with Smoky Mushrooms & Cashew Cheese
Vegan Chef
Francesca Nardelli
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.
Servings :
4 Servings
Calories:
813 Calories / Serve
Prep Time
10 min
Cooking Time
45 min
Rest Time
15 min
Total Time
1 hour 30 min
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