PASTA with Zucchini BECHAMEL with fake VEGAN CHEESE

⠀ 🔸 FOR THE BECHAMEL (for 3 dishes). ⠀ - 1 large zucchini without skin 🥒 - 1 large zucchini 🥒 ⠀ - 200ml unsweetened almond milk (any kind will do)🥛 ⠀ - 3 - 4 c/s nutritional yeast ⚠️ without traces ⠀ - EVOO, salt and nutmeg. ⠀ 🔸210g (70g per person) red lentil / buckwheat pasta (or whatever feels good to you) ⚠️sin traces of gluten ⠀ 🔸 150g (50g per person) oyster mushrooms 🍄. ⠀ 🌱PROCEDURE. We cook the pasta and set aside. Sauté the mushrooms in a frying pan with a little EVOO and set aside.

For the béchamel sauce: peel and cut the zucchini into small pieces.

2. In a saucepan, heat a splash of EVOO and add the zucchini and salt. Cover and leave over medium heat for 15' (I stir every 5').

3. Add the almond milk and nutmeg. Cover for another 15' over medium heat.

4. Check that the zucchini is soft, add the 3 c/s of nutritional yeast and beat. ⚠️Si is too liquid we can leave it a little more on the fire.

5. Rectify the salt. I like to mix the béchamel, mushrooms and pasta in a frying pan but it can be done directly in the dish. When serving I sprinkle a little more nutritional yeast on top (reminiscent of cheese powder) and add spices to taste (oregano, Provencal herbs, pepper...).