Truffle Cauliflower Alfredo Pasta with Roasted Mushrooms

Creamy, silky, and impossibly rich — without a drop of dairy. Our Cauliflower Alfredo Sauce transforms humble linguine into a restaurant-worthy dish, wrapped in roasted garlic depth and finished with earthy truffle and golden mushrooms. Plant-based never tasted this indulgent. 

Serves 2–4 people

INGREDIENTS

Pasta

- 8 oz (about ½ box) linguine

- Salt, for pasta water

Sauce

- 1 bottle Livwell Cauliflower Alfredo Sauce

- 2 tbsp pasta water (more as needed)

- 1 tbsp truffle oil

- 1 tbsp grated parmesan or vegan parmesan (optional)

Roasted Mushroom Topping

- 12 oz cremini or baby bella mushrooms, sliced

- 1 tbsp olive oil

- 1 tsp fresh thyme leaves

- ½ tsp garlic powder

- Salt + black pepper, to taste

- ½–1 tsp truffle oil (or truffle seasoning), to finish

Garnish

- Fresh thyme

- Parmesan or dairy-free parmesan

- Cracked black pepper

- Optional squeeze of lemon for brightness

 

INSTRUCTIONS

1. Roast the mushrooms

Preheat oven to 425°F. On a sheet pan, toss sliced mushrooms with olive oil, thyme, garlic powder, salt, and pepper. Spread in a single layer and roast for 10 minutes, stirring once halfway through, until deeply golden and slightly crisp at the edges. When finished, toss with truffle oil while still warm.

2. Cook the linguine

Bring a large pot of salted water to a boil and cook linguine until al dente according to package instructions. Before draining, reserve ½ cup pasta water.

3. Warm the sauce

In a large skillet or saucepan over medium-low heat, add the Livwell Cauliflower Alfredo Sauce. Stir in truffle oil and a splash of pasta water to loosen the sauce into a silky consistency.

4. Toss the pasta

Add drained linguine and half the mushrooms directly into the sauce and toss until coated. Add more pasta water as needed for a glossy finish. Top with remaining roasted mushrooms, a drizzle of truffle oil, and parmesan.