Ingredients

50g/2oz

dairy-free margarine

50g/2oz

wheat-free or Spelt plain flour

500ml/1 pint

of your favourite dairy free milk, we like Minor Figures

A pinch

Steenbergs organic cayenne

A pinch

Steenbergs organic lemon pepper

1/2 tsp

Steenbergs white truffle salt

Handful of chopped mushrooms

Gluten and dairy free version of mushroom truffle tagliatelle.

Method

Melt the vegan block or oil gently without it getting browned. Add the flour and mix thoroughly. Carefully and slowly add the milk, thoroughly mixing it in to smooth out the lumps. Be patient and pour in small amounts at the start and then build it up. When it is nice and smooth, add the cayenne pepper and the organic lemon pepper and truffle salt.
Now fry up the mushrooms in a hot knob of marg. Turn regularly until nicely browned all over. Add these to the truffle sauce and stir thoroughly.
Cook some wheat-free pasta. Mix in with the truffle sauce. Chop some fresh parsley or spinach and sprinkle over the top. Serve with some steamed broccoli and French beans.