Tomato-based pasta sauces are good standbys, there in jars when you need them but also easy enough to prepare fresh if you have the time. A white sauce feels more decadent, richer and a little intimidating to make—but it doesn’t have to be. Béchamel, a staple in French and Italian cuisine, traditionally combines butter and flour with milk whisked in to create a rich, creamy topping. This no-cook vegan version is made with silken tofu, non-dairy milk, lemon and herbs for a brighter, lighter sauce with the bonus of extra protein. Though normally a twirler, I chose penne pasta for this recipe to give the sauce plenty of nooks and crannies to hide in.
Gluten-Free Penne With Lemon Béchamel Sauce
Serves 4
Ingredients
½ to ¾ lbs. gluten-free penne pasta
1 bunch Swiss chard, shredded (stems removed and diced)*
2 cloves garlic, minced
1 onion, thinly sliced
2 Tbsp. extra-virgin olive oil
12 oz. silken tofu
2 Tbsp. lemon juice
Zest of 1 lemon
1/3 cup soy milk or water
1 tsp. dried (or fresh) thyme
2 tsp. sea salt
¼ tsp. ground nutmeg
Ground pepper, to taste
*Spinach or kale may be substituted for Swiss chard.
Directions
- Cook pasta according to package directions.
- To make lemon béchamel sauce, combine tofu, lemon juice, lemon zest, soymilk, thyme, nutmeg and salt and pepper in blender or food processor; puree until smooth.
- To make Swiss chard, heat oil over medium heat in large saucepan. Stir in chard stems, garlic and onion and saute for about 10 minutes, until softened. Toss in chard leaves and cook for a short time, until leaves are wilted.
- In large pot, combine pasta, sauce and greens. Cook over medium heat, stirring often, until heated evenly.
- Serve topped with freshly ground black pepper.