Method

• Grease a shallow 20 – 23cm ovenproof dish. 
• Preheat the oven to 200C/180Cfan/Gas6.
• Start by making the mixed mushrooms and leek – melt 25g butter and the oil in a large non-stick frying pan over a low heat. Add the leeks and soften for 5 minutes. Add the mushrooms and white garlic. Sweat the vegetables for 10 minutes until soft. Add the Black Garlic Paste, porcini powder (if using) and season well with salt and freshly ground black pepper. Set aside to use later.
• Next make the cheese sauce – melt 30g butter in a large saucepan over a medium heat. Stir in the flour. Return to the heat and cook the roux for 2 minutes. Gradually add the milk stirring continuously until the sauce thickens. Add the grated vegetarian smoked cheese and parsley. Season to taste with salt and freshly ground black pepper.
• Add the leek and mushroom mixture to the cheese sauce. Stir through the chopped Black Garlic cloves. Set aside.
• Bring a large saucepan of salted water to the boil. Add the pasta and cook for 2 minutes less than the pack instructions. Drain well.
• Stir the pasta into the mushroom/cheese sauce. Tip the pasta mix into the greased ovenproof dish. Sprinkle over 50g grated smoked cheese. Bake in the oven for 20 – 25 minutes until the cheese is golden brown. 
• Sprinkle over a little Black Garlic Seasoning and chopped chives (if using). Leave to stand for 5 minutes before serving.

To Serve: serve with a salad of mixed leaves dressed with BGK’s Black Garlic Vinaigrette.