I borrowed Rose Elliot’s Vegetarian Pasta from local library. It’s not a vegan cookbook, but many of the recipes can be veganized by using soy milk instead of cow’s milk etc. I’m a big fan of pasta dishes and the book is filled with recipes I want to try. In the book there is first Béchamel Sauce recipe and then different variations, but I combined the two recipes to one here. Also, the dairy products in the original recipe has been changed to vegan products and the measurements are in metric system (originals are in parenthesis).
Lumache with Broccoli Béchamel
400g (14 ounces) lumache or other short pasta (I used rye pasta)
1l (4 cups) trimmed broccoli florets, roughly chopped
squeeze of lemon juice, optional
1 tbsp olive oil, optional
4 tbsp milk free margarine
6 tbsp flour
6 dl (2,5 cups) soy milk
1 bay leaf
a few stalks of parsley if available
slice of onion if available
salt and freshly ground black pepper
freshly grated nutmeg
(a little extra milk)
Start with the sauce. Melt the margarine in a saucepan and stir in the flour. When it froths, stir in half of the milk and beat well over the heat until it thickens. Add the rest of the milk and keep stirring vigorously, still over the heat, until the sauce is thick and smooth. (To avoid lumpy sauce, I always add only 1 dl or even less milk at the time, because small amount of liquid is easier to stir smooth.) Add the bay leaf, parsley and onion, if using, then leave the sauce over very low heat for 10 minutes. Thin the sauce by stirring in a little more milk if necessary.
Meanwhile cook the pasta in salted water.
Cook broccoli in a little boiling water for 3-4 minutes. Remove the bay leaf, parsley and onion from the sauce and add broccoli. Season with salt, black pepper, nutmeg and lemon juice.
Drain the pasta and put it back into pan. Either add the olive oil to the pasta, serve on plates and spoon the sauce on top; or add the sauce directly to the pasta, toss gently and serve.