Creamy Mushroom Pasta (Vegan Béchamel Sauce)
Author:Recipe for a vegan creamy Béchamel Pasta Sauce with mushrooms made of white beans - dairy-free, quick and easy to make, healthy and delicious! ;-)
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!