Lemon Béchamel Pasta
Ingredients
- 8 oz pasta of choice
- 4 lemons
- 3 tbsp vegan butter
- 2 tbsp flour
- 2 cups plant milk
- Salt and pepper to taste
- 1 bay leaf
- 4 parsley stems
- Pinch of nutmeg
- Half an onion
Preparation
Béchamel Sauce
Place milk, bay leaf, parsley, nutmeg, and onion in a small pan. Heat slowly until simmering.
Sift the milk through a sieve and discard the solids.
Over low heat, melt butter in a small pan. Once melted, raise the temperature to medium and add the flour. Whisk until blended and smooth.
Slowly whisk in the infused milk, adding it in small pours at a time. Keep whisking until the sauce is smooth and glossy.
Pasta
Cook the pasta according to the instructions on the packet in heavily salted water.
Peel 4 slices off the lemons using a peeler, then julienne them and set aside.
Grate the lemons to create zest, then slice them in half and squeeze the juice into a small bowl.
Add the lemon juice, zest, and béchamel sauce to a large pan over medium heat. Then, add the pasta straight from the pot into the pan.
Take 3/4 cup of pasta water and add it to the pan. Cook until heated through.
Serve the pasta and top it with pepper, salt, and julienned lemon slices.