Step 1

Brown the vegan lamb in the oil in a saute pan in small batches. Set aside and drain. Reserve the liquid.

Step 2

Sweat the onion, carrots, fennel and garlic in the same pan. Add back the vegan lamb. Deglaze with the wine. Reduce by half.

Step 3

Add the tomato, cream, nutmeg, bay, salt and pepper. Reduce the heat and simmer for approximately one hour. Add the truffle oil. Adjust the seasoning.

Step 4

Bring salted water to a boil, then add the pasta and cook until al dente or per the package instructions. Drain.

Step 5

Add the pasta to the sauce and cook together on low heat until the pasta is to your desired texture, 1 to 2 minutes.

Step 6

Serve the pasta in bowls and garnish with the plant-based Parmesan.