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Baked Penne Alla Boscaiola With Truffles [Vegan]

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In this recipe, penne is coated in a creamy, savory boscaiola sauce and béchamel then baked until golden. Not only is this dish is creamy, fulfilling, and comforting, but it's also a crowd-pleaser. Bring this to your next pot-luck and it's guaranteed that you'll be bringing back an empty pan. If you’re a pasta lover, then this dish is a must-try.

Baked Penne Alla Boscaiola With Truffles [Vegan]

This Recipe is :

Dairy FreeVegan

Serves

2-4

Ingredients

For the Penne:

  • 7 ounces penne

For the Boscaiola Sauce:

  • 7 ounces portobello mushroom, sliced
  • 1-ounce dry porcini, soaked in hot water until soft and chopped
  • 1 spring onion, chopped fine
  • 2 cups frozen peas, soaked in hot water to defrost
  • 3 tablespoons extra virgin olive oil
  • 1 garlic clove, squeezed
  • 1 tablespoon chopped fresh thyme
  • 3 sage leaves
  • 1/2 cup vegetable broth
  • 1/2 cup white wine
  • 1 tablespoon truffle paste or truffle oil
  • Salt and pepper, to taste

For the Béchamel:

  • 2 tablespoons organic sunflower oil
  • 1/4 cup buckwheat flour
  • 1 1/4 cup almond milk
  • 1 tablespoon nutritional yeast
  • Ground nutmeg and salt, to taste

Preparation

To Make the Boscaiola Sauce:

  1. In a frying pan, heat the oil and add the chopped spring onion. When translucent, add garlic and sauté for 1 minute. Add sliced mushroom, stir, and then add the porcini. Season with salt and sauté for a few minutes.
  2. Add wine, let simmer for about 2 minutes and then add chopped thyme, peas, and sage. Stir while cooking for another 2 minutes. Add vegetable broth, taste for salt, and give a good grind of black pepper. Let simmer for about 5-7 minutes.

To Make the Béchamel:

  1. In a saucepan, heat the sunflower oil. When hot, add buckwheat flour and stir for 2-3 minutes.
  2. Add almond milk and stir well. When it come to a boil, season with nutmeg and salt and let boil for a minute. Turn off the heat and stir in the nutritional yeast. Keep aside.

 To Make the Penne:

  1. Preheat the oven to 350°F and lightly grease an oven-proof baking dish.
  2.  Boil the penne in salted water according to the instructions on the package but drain it 2 minutes before it’s ready (for example, if the package says 8 minutes then drain after 6 minutes).
  3.  Heat up the boscaiola sauce and add the truffle paste or truffle oil. Add the penne to the sauce and toss for a couple of minutes.
  4.  Cover the bottom of the baking dish with a little béchamel, pour in the pasta and cover with remaining béchamel. Bake in the oven for 30 minutes, or until golden.

EXPLORE MORE VEGAN RECIPES WITH THESE INGREDIENTS


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AUTHOR & RECIPE DETAILS


photo

Kuteer and Trisha are the founders of Foodie Awareness, where they share their passion for delicious and innovative plant-based and gluten-free food. Kuteer is a professional gourmet chef and recipe developer, Trisha is a nutritional therapist in-the-making and does the photography as well as the writing for the blog. They live on the beautiful Mediterranean island Ibiza where they also offer services as private chef, catering and cooking classes.


 

 



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13 comments on “Baked Penne Alla Boscaiola With Truffles [Vegan]”

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Pamela Zacharias-Van Verdegem
3 Months Ago

yummy


Reply
Sally Eneboe
3 Months Ago

Lanie Lovey LaRoux


Reply
Amanda Price
3 Months Ago

Jackie Hume looks good!


Reply
Trish Jordan
3 Months Ago

Ann Ellison and Stu - truffles


Reply
Trish Jordan
3 Months Ago

Ann Ellison and Stu - truffles


Reply
Giuseppe Tavella
3 Months Ago

Jessica Rose next time you come here.. tons of "Penne Alla Boscaiola" for ya! ;)


Reply
Giuseppe Tavella
3 Months Ago

Jessica Rose next time you come here.. tons of "Penne Alla Boscaiola" for ya! ;)


Reply
Kathryn Glorioso
3 Months Ago

Be Lial


Reply
Kathryn Glorioso
3 Months Ago

Be Lial


Reply
Daryl Roygard
3 Months Ago

That looks Scrumptious


Reply


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