Broccolini and Mushroom Creamy Béchamel Pasta Bake
Creamy and delicious baked pasta with broccolini, mushrooms and vegan béchamel sauce.
Prep Time: 20 mins
Cook Time: 30 mins
1 pack pasta of your choice
1 bunch broccolini, chopped
1 tablespoon dairy-free butter
2 cups sliced mushrooms
small bunch fresh parsley, finely chopped
2 tablespoons dairy-free butter
2 tablespoons all-purpose flour
2 cups unsweetened soy milk
salt and pepper, to taste
1 cup shredded dairy-free cheese
fresh basil leaves, for garnishing
Bring a large pot with water to boil. Cook pasta for about 8 minutes or until cooked half way through, drain and set aside.
In a frying pan melt 1 tablespoon of butter, add mushrooms and parsley. Cook for 10 minutes or until mushrooms are golden brown and all the liquid has been dissolved.
Make the sauce. Melt 2 tablespoons of butter in a frying pan over medium heat. Whisk in the flour until no lumps remain. Constantly whisking gradually add milk and bring to a boil. Season to taste and cook, stirring for 4 to 5 minutes.
Preheat oven to 180 °C and grease a baking dish. In a bowl combine pasta, mushrooms and broccolini together. Transfer into the prepared baking dish and pour the béchamel sauce over the pasta. Sprinkle with cheese and bake for about 20 minutes or until golden brown. Serve warm, garnished with fresh basil leaves. Enjoy.