For the cauliflower cream add all of the ingredients into a high speed blender and blend until smooth. Use as desired.

For the mushrooms heat 1T of blended olive oil on medium high heat and add fresh thyme, smashed garlic and mushrooms. For approximately 3-4 minutes or until they become golden brown and tender. Add shallots and turn heat down to low. Gently sauté until shallots begin to soften and remove from heat.

For the sauce mix together tapioca starch with 2 T water until smooth. In a small sauce pot bring cauliflower cream to a soft boil and whisk in tapioca mixture. Cook for approximately 5 minutes or until the raw tapioca flavor has dissipated. Add remaining 1/2T Truffle oil. Transfer approximately 2-1/2c of your hot cream sauce into an oven safe sauté pan or baking dish. Mix in your cooked pasta shells. Taste for any final flavor adjustments.

Top with vegan parmesan, truffle zest, sautéed mushrooms and vegan mozzarella cheese. Sprinkle Bread crumbs on last. Place under a low heat broiler for approximately 8 minutes or until bread crumbs have browned and the vegan cheese has melted. Remove from oven garnish with fresh chives and serve.

In a small mixing bowl mix bread crumbs with remaining tablespoon of blended olive oil and 1/2 T of Truffle Oil. mix until all bread crumbs are evenly coated with the oils. Set aside.

For truffle butter: mix ingredients together at room temperature until smooth. use as desired.