Sort ingredients
pippycakes
QR Code
Listen
Pdf
Brown the vegan lamb in the oil in a saute pan in small batches. Set aside and drain. Reserve the liquid.
Sweat the onion, carrots, fennel and garlic in the same pan. Add back the vegan lamb. Deglaze with the wine. Reduce by half.
Add the tomato, cream, nutmeg, bay, salt and pepper. Reduce the heat and simmer for approximately one hour. Add the truffle oil. Adjust the seasoning.
Bring salted water to a boil, then add the pasta and cook until al dente or per the package instructions. Drain.
Add the pasta to the sauce and cook together on low heat until the pasta is to your desired texture, 1 to 2 minutes.
Serve the pasta in bowls and garnish with the plant-based Parmesan.