Seth’s Creamy Lemon Truffle and Arugula Past

Seth’s Creamy Lemon Truffle and Arugula Past


IG handle: @kalefornia_kitchen


  • 2 servings of Perfect Earth Pasta
  • 2 cups of mushrooms
  • 1 small shallot, diced
  • 1 clove of garlic
  • ¼ cup white wine
  • 2 tbsp of vegan cream cheese
  • 1 lemon, zested
  • 2 tsp black truffle oil
  • 2 cups organic arugula
  • Salt and pepper


  1. Cook the pasta in boiling salted water for about 7 min.
  2. Sauté the shallots and garlic until fragrant and shallots become translucent.
  3. Add the mushrooms and cook until brown
  4. Add wine to deglaze pan
  5. Add the cooked pasta and stir until all incorportated
  6. On low to medium heat, add the vegan cream cheese and stir.
  7. Turn off the heat, att the lemon zest, truffle oil, and arugula.
  8. Season to taste.

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