Baked Pasta with Soy Bechamel Sauce
This Baked Pasta with Soy Bechamel Sauce recipe brings together an assortment of colorful vegetables and a creamy soy-based sauce, making it an ideal dish for those seeking a lighter, plant-based alternative to traditional creamy pasta bakes. With a savory and satisfying combination of fresh produce and a smooth, flavorful soy bechamel, this pasta dish is perfect for a cozy family meal or as a hearty vegetarian option for guests.
Category: Main Course
Servings: 4
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Sedanini Rigati (or any short pasta) | 320g |
| Yellow Bell Peppers | 320g |
| Leeks | 100g |
| Carrots | 130g |
| Celery | 120g |
| Zucchini | 130g |
| Cherry Tomatoes | 300g |
| Sweet Peas | 100g |
| Soy Milk | 1 liter |
| Olive Oil (extra virgin) | q.b. (as needed) |
| Vegetable Oil | 100g |
| All-purpose Flour (00 type) | 100g |
| Salt | q.b. (as needed) |
| Black Pepper | q.b. (as needed) |
| Nutmeg | q.b. (as needed) |
| Hazelnuts | 10g |
| Breadcrumbs | 20g |
Instructions
-
Prepare the Vegetables
Start by washing all the vegetables thoroughly. Trim the ends of the zucchini and cut it into small cubes. Peel the carrots and chop them to match the size of the zucchini. Chop the celery into small pieces as well.
For the bell peppers, remove the seeds and internal membranes, then dice them.
Slice the cherry tomatoes into small pieces. Finally, cut the leek into thin rings. -
-
Cook the Vegetables
Heat a drizzle of olive oil in a large pan over medium-low heat. Add the sliced leeks and sauté them gently for 5-6 minutes until they soften. Season with salt and pepper. Add the peas to the pan and cook for an additional 2-3 minutes, then set the mixture aside. -
Prepare the Bechamel Sauce
While the pasta is cooking, start on the soy bechamel. In a saucepan, heat the soy milk over medium heat. In a separate small pot, heat the vegetable oil. Once hot, add the flour and whisk continuously to form a roux (a smooth paste).
Gradually add the warmed soy milk, stirring continuously to avoid lumps. Season with a pinch of nutmeg and keep stirring until the sauce thickens into a creamy consistency. -
Cook the Pasta
In a large pot of boiling salted water, cook the sedanini rigati (or your choice of short pasta) until it is slightly undercooked, or al dente. Drain the pasta, reserving some pasta water, and place the pasta into a large mixing bowl. -
Combine and Assemble the Dish
Add the sautéed vegetables to the pasta, followed by the soy bechamel sauce (reserve a couple of ladles of sauce for topping). Mix everything together gently to ensure even distribution.
Transfer the mixture to a baking dish and spread it out evenly. Top with the remaining bechamel sauce. -
Prepare the Topping
Chop the hazelnuts finely and set them aside. In a separate bowl, combine the breadcrumbs with a drizzle of olive oil, mixing well to coat. Sprinkle the breadcrumb mixture and chopped hazelnuts evenly over the top of the pasta. -
Bake
Preheat the oven to 240°C (475°F) and switch it to the grill (broil) setting. Place the baking dish in the oven and bake for 5 minutes, or until the top is golden and crispy. -
Serve
Remove from the oven and let the dish rest for a few minutes. Serve hot, garnished with additional freshly cracked black pepper if desired.
Nutritional Information (per serving, approximate)
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 9g |
| Carbohydrates | 56g |
| Fat | 12g |
| Fiber | 6g |
| Sugar | 7g |
| Sodium | 200mg |
This Baked Pasta with Soy Bechamel Sauce is a comforting and nutritious dish that is light yet fulfilling. The combination of soy milk in the bechamel makes it dairy-free, while the array of fresh vegetables ensures each bite is packed with flavor. Ideal for any pasta lover, this recipe proves that plant-based meals can be just as rich and satisfying as their traditional counterparts. Enjoy it with a side salad or some crusty bread for a well-rounded meal!
