To do this you need an afternoon, as it is not a quick dinner! On the other hand, you could make it the day before, which is actually better, but I will tell you later about that. To start I cooked a pack of paccheri from Italian Foodies , then I drained them and cooled them under cold water. In the meantime I made a vegetarian ragù, starting with a soffritto : finely chop 1 onion, 1carrot, 1 garlic clove, 2 stalks of celery with leaves and some Italian parsley. Sauté the vegetables with some olive oil and a pinch of salt. Then add soy mince, vegetable stock and tomato passata and simmer for at least 30 minutes, or until the sauce is thick. Make a white sauce ( Besciamella ) with milk, flour, butter, salt, pepper and nutmeg: melt 100 g of salted butter in a saucepan, then add 100 g of plain flour and stir. Add 1.5 l of milk slowly (this needs more milk than usual as it needs to be a little runny), stirring constantly without ma...