Golden Squash Pasta with Black Summer Truffles, Cre

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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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.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions