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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! ;-)
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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
!