Bianca Zapatka

Creamy Mushroom Pasta (Vegan Béchamel Sauce)

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Hey my lovelies,

You know how much I love pasta in combination with a creamy sauce. And to achieve a little variety on the table and that it does not taste all the same, I have created a new version again.

This time, I made a vegan creamy ‘mushroom sauce’ or ‘béchamel sauce’ from white beans. White beans can be processed in just a few steps and with only a few ingredients, you‘ll get an incredible creamy sauce.

Other great ways to make a vegan cheese-like or creamy sauce, for example, is the recipe for vegan ‘Mac and Cheese‘, which is mainly made of potatoes or for a even faster and easier version the recipe for a vegan ‘Alfredo Sauce‘, which is only based on cashew nuts.

I think all options aren‘t only delicious and healthy, but also really cheap, because vegan milk and cheese alternatives can be quite expensive when you buy them in the supermarket.

This recipe is of course dairy-free and needs only 6 ingredients, many of which can be found in just about every vegan kitchen.

I like the sauce most served with pasta and aromatic fried mushrooms. Of course, you can also add any other vegetables as desired to make this dish complete and nutrient-rich.

And now let’s get to the recipe:

Creamy Mushroom Pasta (Vegan Béchamel Sauce)

Author: Bianca Zapatka
Recipe for a vegan creamy Béchamel Pasta Sauce with mushrooms made of white beans - dairy-free, quick and easy to make, healthy and delicious! 😉
5 von 10 Bewertungen
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Course Basics, Lunch & Dinner
Servings 2

Ingredients

  • 250 g noodles of your choice

For the sauce:

  • 1 onion
  • 2 cloves of garlic
  • 500 g mushrooms or other vegetables
  • 2 tbsp oil
  • 1 cup of white beans about 240g, cooked or canned
  • 100 ml vegetable broth
  • 150 ml soy cream or soy milk, unsweetened
  • 3 tbsp yeast flakes
  • 1 tbsp tamari sauce
  • salt pepper
  • 1 pinch of nutmeg optional
  • fresh parsley optional

For the topping:

  • pine nuts
  • fresh basil

Instructions 

  • Peel and dice the onion finely.
  • Peel and chop the garlic cloves.
  • Wash parsley, shake dry and chop.
  • Clean mushrooms and cut them in slices.
  • Rinse and drain the white beans and blend them with soy cream, chopped garlic cloves, yeast flakes in a food processor.
  • Heat the oil in a pan and sautée diced onions for about 2-3 minutes.
  • Then add the mushrooms and fry.
  • In the meantime, cook pasta in salted water according to the packaging instructions.
  • Once the mushrooms are fried golden brown, add vegetable broth, tamari sauce and the bean puree. Bring to a boil and let it simmer for a few minutes.
  • Season with salt, pepper to taste and refine with nutmeg and fresh parsley, if you like.
  • Roast pine nuts in a pan without oil until golden brown.
  • Once the noodles are ,al dente‘, drain off the cooking water.
  • Combine your pasta with the sauce and serve with roasted pine nuts and fresh basil as desired! 🙂
Nutrition is calculated automatically and should be used as estimate.
Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!
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Comments

  1. JM

    5 stars
    This was soooooo good. I made it and added some sunflower hache to it and some fresh herbs from my garden. Tasted like an amazing beef stroganoff without the beef.

    Reply

  2. Pamela

    5 stars
    Deelish!! Used Forest Nameki and Crimini mushrooms with fresh pasta – so flavorful! Thanks for sharing. 😁💚

    Reply

  4. Lorey

    Hiya Bianca, was los? Alles klar? 🙂

    I tried this recipe (or one VERY similar to it) last night and although it came out really well, when refrigerated, it becomes a bit of a nightmare to eat the next day because the pasta becomes really clumped together. Any advice to avoid that?

    Reply

    • Bianca Zapatka

      Hi Lorey,
      So glad to read that you liked the recipe. However, it’s absolutely normal that pasta gets sticky and clumps together when you place in the fridge overnight. Best is to store the sauce separately in a jar or bowl and cook pasta always fresh. Otherwise you can also combine fresh cooked pasta with a bit of olive oil before placing in the fridge for the next day.
      I hope this helps.
      Much love,
      Bianca ❤️❤️

      Reply

  7. Janet

    White beans are really a great replacement for traditional Béchamel ingredients, I was nicely surprised! Thank you for the recipe, it was simply delicious!

    Reply

  8. Inna Ten

    Hi Bianca,

    This recipe looks so tasty. But I usually don’t use soy milk. Would it be okay to substitute soy milk with almond milk?

    Thanks,
    Inna

    Reply
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