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Pasta Bechamel

A baked pasta and veggies with a bechamel you will love. This delightful mash-up of two recipes is more than the sum of its parts. The time it takes to prepare is well worth it. THIS is some good stuff!
Course Main Course
Cuisine Italian, Oil-free, Vegan, WFPB
Keyword bake, bechamel, cashews, cream, lentil, pasta, tomato, vegetables
Prep Time 45 minutes
Cook Time 15 minutes
Author Meryl Fury
Cost $30.00 total

Equipment

  • Non-stick pan
  • High Speed Blender

Ingredients

Pasta and veggies

    INGREDIENTS

    • 12-14 oz box dry lentil penne
    • 1 14 oz can fire-roasted chopped tomatoes
    • 1 28 oz jar of your favorite oil-free spaghetti sauce
    • 1 teaspoon Italian style herb seasoning mix
    • 1 14 oz can cannellini beans
    • 1 14 oz can garbanzo beans
    • 2 yellow bell peppers small dice
    • 1 orange bell pepper small dice
    • 1 large leek small dice
    • 1 large red onion small dice
    • 3 cloves of garlic minced
    • 1 medium zucchini 1/4 inch thick slices
    • 1 small eggplant medium dice
    • 14 oz fresh mushrooms mixed varieties (like enoki, bella, and oyster) chopped

    Bechamel Sauce (by Chef Katie Mae)

      INGREDIENTS

      • ½ white onion diced (3 oz)
      • 1 stalk celery diced (1 oz)
      • 3 large garlic cloves chopped
      • 2 cups dry raw cashews soaked in water for 1 hour
      • cups low-sodium vegetable broth or water*
      • 1/8 teaspoon ground nutmeg
      • 3 tablespoons white wine vinegar
      • 2 tablespoons nutritional yeast
      • ½ teaspoon no-salt seasoning i.e. Benson’s table tasty or white miso (optional)
      • ½ teaspoon black pepper

      Instructions

      DIRECTIONS

      • Preheat oven to 375 F
      • Fill a large pot with water, add 1 tsp of salt and cook the pasta al dente as per the pack instructions. As soon as the pasta reaches al dente stage, use a colander or sieve to drain the pasta then rinse immediately with cold water. Set aside.
      • Wash all vegetables. To wash the leek, slice it lengthwise down the center of the stalk. Rinse the dirt from between the layers in the center as grit and sand often accumulate there while the plant is growing. When the leek is thoroughly rinsed and all the dirt removed, chop the white and as much of the green part as possible. Prepare the rest of the veggies by cutting to the appropriate size.
      • Add all the chopped leek, onion, and garlic to a large non-stick pot. Dry (or steam-saute using a small amount of water or broth) for 4-5 mins or until the onions start to brown and go soft. Remove half the mixture and set aside to use with the bechamel. Add the chopped tomatoes, spaghetti sauce garbanzo and cannellini beans, Italian style herb seasonings, and 1 tsp of salt to the pot with the onions and garlic. Bring to a boil. Then, reduce the heat to medium and leave to simmer for 10 mins stirring regularly. Taste and adjust the seasonings and remove from the heat.
      • Dry or steam saute the peppers, zucchini, eggplant, and mushrooms, and add to the tomato sauce along with the cooked pasta. Mix well and pour into a large casserole dish.

      Bechamel

      • Steam saute the celery till it begins to soften. Add it, the onion, leek, garlic mixture (cooked previously and set aside above), and all remaining bechamel ingredients to a high-speed blender. Puree till smooth.
      • Pour the béchamel sauce on top of the pasta, tomato, and roasted veg mixture and bake in the oven at 375 F for 15 mins.
      • Enjoy this one, my friend! It is delish!

      Notes

      The veggies could all be roasted if you prefer.
      For Bechamel Sauce by Chef Katie Mae, go to https://www.theculinarygym.com/blog/vegan-bechamel-sauce  for the original recipe.
      Photo by Jonathan Pielmayer on Unsplash