Baked Penne Alla Boscaiola With Truffles
[Vegan]

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.