Vegan White Sauce (bechamel) Pasta


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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 346.2
  • Total Fat: 10.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 188.7 mg
  • Total Carbs: 57.3 g
  • Dietary Fiber: 8.2 g
  • Protein: 11.0 g

View full nutritional breakdown of Vegan White Sauce (bechamel) Pasta calories by ingredient
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Introduction

This vegan white sauce (bechamel) pasta is hearty and soul pleasing when you need some comfort food. I've been vegan for awhile, but was really craving some fattening pasta and with this being 7 weight watchers points for a serving, I don't feel like I've blown it. Enjoy! This vegan white sauce (bechamel) pasta is hearty and soul pleasing when you need some comfort food. I've been vegan for awhile, but was really craving some fattening pasta and with this being 7 weight watchers points for a serving, I don't feel like I've blown it. Enjoy!
Number of Servings: 4

Ingredients

    1/2 cup White Flour
    1/2 cup SmartBalance Light with Flaxseed Oil (vegan)
    2 cups WestSoy Lite Soymilk, Plain
    2 tablespoons Nutritional Yeast
    8 oz. Whole Wheat Rotini Pasta
    2 tablespoons fresh chives, chopped
    salt & pepper to taste

Tips

SmartBalance Light with Flaxseed Oil is completely vegan - it even states it on the container.


Directions

Cook pasta according to package directions.

While pasta is cooking, using saucepan on medium-low heat, melt SmartBalance. Once melted, add flour 1 tablespoon at a time, whisking constantly to prevent burning. Once flour has been incorporated, start adding soymilk slowly and continue whisking until you have a smooth consistency. Whisk in nutritional yeast, salt and pepper. Keep cooking until pasta is ready. Add chives just before adding sauce to pasta.

Once pasta is finished cooking, drain it and put back into large cooking pot. Pour white sauce over and mix thoroughly.

Enjoy!

Serving Size: Makes 4 Servings

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Member Ratings For This Recipe


  • Very Good
    Very nice. I added salt and white pepper to this to enhance the flavour. - 5/7/16

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