Prep 10 m
Cook 10m


    200 gms vegan Angel Hair pasta (store bought)

    1 tsp garlic, minced

    1 tbsp onion, diced

    50 gms Shiitake or button mushrooms

    2 tsp truffle oil

    1/4 cup vegan mushroom gravy (store bought)

    1/4 cup vegetable stock (store bought)

    1/4 cup coconut milk (store bought)

    1 tsp salt

    Pinch of black pepper

    Parsley to garnish

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Ingredient Substitution Guide


1. Sauté the onions, garlic, and mushrooms in olive oil until the vegetables are soft.

2. Add the vegetable stock, mushroom gravy, and season with salt and pepper.

3. Boil the pasta in a separate pot. 

4. To the pot with the mushroom sauce, add coconut milk, cooked pasta, and truffle oil.

5. Garnish with chopped parsley. Serve hot.

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