Creamy Mushroom Pasta (Vegan Béchamel Sauce)

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 from 1 vote
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Course: Basics, Lunch & Dinner
Servings: 2


  • 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


  • 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! :-)
Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!