Heat the vegan béchamel in a saucepan. Add the mustard powder, passing it through a small sieve to eliminate lumps, add the garlic powder and adjust the flavour by adding salt, pepper and nutmeg if necessary.
Cook until it reaches a boil, then turn off and set aside. If desired, you can also add 50 g of vegan cheese in small pieces and melt it in the still hot sauce.
Boil the pasta in plenty of lightly salted boiling water for about 2 minutes less than the indicated cooking time.
Drain and season in a bowl with the flavoured béchamel, stirring carefully so that the pasta is well seasoned. Pour everything into a lightly greased baking dish with a drizzle of oil.
Sprinkle the surface with the panko and place in a preheated oven at 180°C for about 15 minutes, or until a nice crust has formed on the surface.
Remove from the oven and serve immediately
PREPARED WITH: Isola Bio Soy Drink