Thursday, April 29, 2010

Pasta with Vegetables and Bechamel Sauce

Cook pasta according to package instructions. Set aside.

Steam vegetables (broccoli, red pepper, mushrooms, onion...whatever you'd like!) lightly and add them to the pasta.

Add Bechamel Sauce (See recipe below)

Add 1 T Balsamic Vinegar

Serve warm.

Bechamel Sauce


2 cups almond milk
3 T olive oil
1/3 cup chopped onion
3 T whole-wheat flour
1/2 t Celtic salt
1/4 t ground white pepper
Pinch of nutmeg

Heat the almond milk in a small saucepan, being careful not to boil. Keep warm. Heat the oil in a medium saucepan over medium heat. Add the onion, cover, and cook 5 minutes or until softened. Remove the lid, reduce the heat to low, add the flour and cook for 2 minutes, stirring constantly. Slowly whisk in the amond milk, whisking constantly. Add the salt, pepper, and nutmeg. Continue to cook for 2-3 minutes, stirring frequently. Strain through a sieve.

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