Gluten-free pasta with mushrooms in béchamel sauce

Ingredients - pasta:

• 200 g SEITZ Pasta SPECLE gluten-free
• 300 g mushrooms
• 400 ml of water
• 1 teaspoon green pepper
• a few sprigs of parsley

Ingredients - sauce:

• 300 ml vegetable milk (e.g. soy milk)
• 2 tablespoons coconut oil
• 2 tablespoons flour
• 1 teaspoon truffle oil
• ½ teaspoon nutmeg
• ½ teaspoon salt
• 1 teaspoon ground pepper
• 1 teaspoon turmeric
  

Procedure:

1. In a deep pan, heat the coconut oil and add the chopped mushrooms and pasta. Stir fry for a while.
2. When the mushrooms soften, add boiling water. Reduce the heat and cook according to the instructions on the package.
3. Heat the coconut oil in a saucepan and add the rice flour. Stir thoroughly, add the spices and slowly pour in the milk, stirring constantly. Finally, add the truffle oil.
4. Mix the sauce with the pasta and serve.

Enjoy!