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!

Pasta Bechamel

Print Recipe
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


  • Non-stick pan
  • High Speed Blender


Pasta & Veggies

  • 12-14 oz dry lentil penne
  • 14 oz fire-roasted chopped tomatoes
  • 28 oz your favorite oil-free spaghetti sauce
  • 1 tsp Italian style herb seasoning mix
  • 14 oz cannellini beans
  • 14 oz garbanzo beans
  • 2 ea yellow bell peppers
  • 1 ea orange bell pepper
  • 1 lg leek diced small
  • 1 lg red onion diced smal
  • 3 ea garlic cloves
  • 1 ea zucchini, medium, cut into 1/4" thick slices
  • 1 ea eggplant, diced medium
  • 14 oz fresh mixed mushrooms, chopped enoki, bella, oyster are good options

Bechamel Sauce (by Chef Katie Mae)

  • 1/2 ea white onion, diced (appx 3 oz)
  • 1 ea celery stalk, diced (appx 1 oz)
  • 3 ea garlic cloves, large
  • 2 cups raw cashews soak in water for 1 hour, then dry before using
  • 1-1/2 cups low sodium vegetable broth or water
  • 1/8 tsp ground nutmeg
  • 3 tbsp white wine vinegar
  • 2 tbsp nutritional yeast
  • 1/2 tsp no-salt seasoning Benson's table tasty or white miso (optional)
  • 1/2 tsp black pepper


  • 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.


  • Preheat oven to 375 F
  • 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!


The veggies could all be roasted if you prefer.
For Bechamel Sauce by Chef Katie Mae, go to  for the original recipe.
Photo by Jonathan Pielmayer on Unsplash

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