Cook the penne according to the packet instructions.

Thinly slice the chestnut mushrooms and the leek. Wash the leek rings in a colander. Finely chop the garlic.

Fry the mushrooms in a large frying pan with a splash of olive oil in three batches, until golden brown. Next, gently fry the leek rings for 5 minutes. Remove from the pan. Fry the bacon pieces with a splash of olive oil, until crispy, for 3 minutes on a high heat. Remove from the pan.

Melt the butter in the pan and add the garlic. Add the flour and cook, stirring, for 3 minutes. Add a pinch of salt and then the plant milk. Reduce the heat to low and let the sauce thicken while stirring. Add the pasta, mushrooms, leek rings, and half of the bacon and mix together. Transfer the pasta onto plates and divide the rest of the bacon between the dishes and sprinkle on top. Season with plenty of freshly ground pepper.