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The noodles as directed on the package and set aside.

Pour into a small saucepan soy milk whole cube vegetable broth and cornstarch.
Stir well to dissolve with a whisk then start all heating under further stirring.
After a few minutes, the mixture will thicken, add water, mix it again.

Mushrooms cut into small pieces malt and yeast. Mixing. Add salt, not because the stock cube is already salty.
Adjust taste and texture, if necessary by adding water if too thick bechamel.

Pour over pasta and serve !!

Ingredients:

• 200g noodles Spirelli Kamut
• 1 vegetable stock cube
• 3 tablespoon corn starch cup
• 300 ml soy milk
• 50
• 55ml water
• 100g mushrooms paris
• 2 cup chopped malted yeast

Total time: Preparation + cooking time: 35 minutes
Yield: 2 people