Golden Squash Pasta with Black Summer Truffles, Creamy Truffle Sauce, and Sweet Peas Recipe

Name: Golden Squash Pasta with Black Summer Truffles, Creamy Truffle Sauce, and Sweet Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup chopped celery root; 1/2 medium sweet tart apple, such as Fuji; 1 cup raw cashews, soaked 4 hours or more; 3 tablespoons lemon juice; 1 tablespoon nutritional yeast; About 1 tablespoon truffle paste (see Headnotes); Sea salt; Freshly ground black pepper; 2 to 3 medium gold bar squash, julienned on a mandoline; Sea salt; 1 small black summer truffle, shaved thin on a mandoline; 1/2 pint freshly shelled peas; 1/2 bunch chives, cut in small batons; Freshly ground black pepper; 2 teaspoons hazelnut or truffle oil; 1 squeeze lemon juice; Chervil blossoms, or fresh chervil leaves

Servings: persons

1 cup chopped celery root
1/2 medium sweet tart apple, such as Fuji
1 cup raw cashews, soaked 4 hours or more
3 tablespoons lemon juice
1 tablespoon nutritional yeast
About 1 tablespoon truffle paste (see Headnotes)
Sea salt
Freshly ground black pepper
2 to 3 medium gold bar squash, julienned on a mandoline
Sea salt
1 small black summer truffle, shaved thin on a mandoline
1/2 pint freshly shelled peas
1/2 bunch chives, cut in small batons
Freshly ground black pepper
2 teaspoons hazelnut or truffle oil
1 squeeze lemon juice
Chervil blossoms, or fresh chervil leaves

1
In a juicer, juice the celery root and the apple and add both to a Vita Mix or high speed blender with the cashews, lemon juice, and yeast.
2
Blend until completely smooth, adding water if necessary to thin it to a creamy sauce consistency.
3
Add the truffle paste, salt, and pepper, to taste.
4
Place the squash in a colander, toss with about 1/2 teaspoon sea salt, and let sit for at least 30 minutes to allow a bit of the liquid to drain out.
5
Place the squash in a medium bowl.
6
Finely julienne about half of the truffle slices and add to the squash along with the peas and chives.
7
Add a ladleful or two of sauce-enough to lightly coat the squash-season with pepper and toss.
8
Divide the squash pasta among 4 shallow serving bowls and spoon the remaining sauce around it.
9
In a small bowl, toss the remaining truffle slices with the oil, lemon juice, and a pinch of sea salt.
10
Arrange the slices around the pasta.
11
Garnish with the chervil.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup chopped celery root, 1/2 medium sweet tart apple, such as Fuji, 1 cup raw cashews, soaked 4 hours or more, 3 tablespoons lemon juice, and more.

Yes, Golden Squash Pasta with Black Summer Truffles, Creamy Truffle Sauce, and Sweet Peas falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Golden Squash Pasta with Black Summer Truffles, Creamy Truffle Sauce, and Sweet Peas

How did you like this recipe?

Frequently Asked Questions