Sauce bechamel

Photography By
Joel Barnes

White Bean Béchamel Sauce with Spelt Pasta


A rich, creamy plant-based béchamel sauce that’s both protein- and fibre-packed.


Prep Time
10 min

Cook Time
10 min

Total Time
20 min

Serves
12

Ingredients

Sauce:

  • 3 cups (700 g) Soft/Silken tofu, drained
  • 1 1/2 cups (390 g) White cannellini beans
  • 2-3 cups Vegetable stock, no salt added (or water)
  • 1 cup (144 g) Nutritional yeast
  • 6-8 cloves (2 Tbsp) Garlic, roughly chopped
  • 1/2 tsp Salt
  • 1/4 cup Olive oil
  • 2 Tbsp Whole wheat flour

Pasta:

  • 800g Spelt or whole grain pasta of choice, dry (or 12 cups cooked)

Garnishes (optional):

  • 1/2 bunch Dill, finely chopped
  • 1/2 Lemon, zest only
  • 1 cup Sun-dried tomatoes, thinly sliced
  • 1 cup Artichoke hearts, sliced
  • 1 cup Black olives, pitted

Preparation

1. In a food processor or blender, combine the tofu, white cannellini beans, nutritional yeast, vegetable stock (or water), garlic, and salt. Process until smooth. Set aside.

2. In the meantime, cook and strain your pasta.

3. Over medium heat in a large sauté pan, add oil and flour (roux). Whisk together until smooth.

4. Whisk tofu mixture into roux. Adjust with additional vegetable stock (or water) if necessary.

5. Add sauce to cooked pasta. Toss until noodles are coated. Serve immediately.

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