- 500 gr. pence
- 1 onion, chopped
- 500 gr. white mushrooms, sliced
- 80 gr. grated vegetable cheese
- 4 tbsp breadcrumbs
- olive oil
- salt
- freshly ground pepper
Ingredients for the cauliflower béchamel
- 3 tbsp water
- 600 ml vegetable milk
- 1 cauliflower, chopped
- salt
- freshly ground pepper
- 2 tbsp nutritional yeast
- ¼ tsp grated nutmeg
- 80 gr. grated vegetable cheese
INSTRUCTIONS
Heat olive oil in a pan and saute the onion. Add the mushrooms and season with salt and pepper. Let them cool down.
Boil the pasta, strain it and add a little olive oil. Let them cool down.
For the béchamel. Put the water, vegetable milk, chopped cauliflower, salt and pepper in a saucepan and boil on medium heat for about 15 minutes, until the cauliflower is cooked.
Puree with a blender until it becomes a creamy mixture.
Add the nutritional yeast, nutmeg and vegan cheese and mix gently to incorporate into the mixture.
Pour half the pasta into an oiled ovenproof dish. Add half the amount of mushrooms and half the béchamel, mixing gently. Continue with the remaining pasta, mushrooms and béchamel and mix, leveling the surface.
Sprinkle the entire surface with the vegan cheese and breadcrumbs.
Bake in a preheated oven at 190°C on the resistances, for 20-25 minutes until the crust takes on color.
Leave to cool for 10 minutes and serve.
