-Method-

Clean and slice the mushrooms.

Heat the olive oil and sauté the thinly sliced mushrooms with the garlic, the thyme and the scallions until their liquids are absorbed and only the olive oil remains.

Flavour  with wine and add the tomato juice when it is evaporated.

Reduce the heat and boil it slowly for 5-10 minutes.

Take it out of the stove and add the parsley, the salt and the pepper.

Boil the pasta al dente. Drain them off, spread them in an oven-safe glass bowl and pour the mushroom sauce on them.

For the béchamel sauce:

Heat the olive oil in a pot, add the flour and bake until it turns golden-brown. Mix constantly with a wooden spoon.

Add the malted almond drink, reduce the heat and constantly mix with a whisk until it starts thickening.

Add the nutmeg, the salt and the pepper.

Pour the béchamel sauce over the spaghetti with the mushrooms and dredge with the breadcrumbs.

Sprinkle it with 3 tbsp of olive oil.

Bake in a preheated oven at 180^oC for 45-50 minutes, until the surface browns.

Let it cool down and cut it in pieces.