(Note the “as-is” tag; this is transcribed from my daily notebook, where I often record steps while cooking without a recipe. I get my knowledge from skimming recipes in my free time and from a lifetime cooking with my mom and friends. These are also like, quick weeknight meals, so I don’t often take photos of them. Sorry!)
- bechamel sauce
- 1 cup soy milk
- 2 Tbsp flour
- 1 Tbsp olive oil
- pinch of salt
- pasta of choice (i like fusilli)
- 1 Tbsp olive oil or butter
- handful of mushrooms (shiitake, maitake, brown, whatever)
- ½ onion, sliced
- ⅓ cup soy milk
- S & P
- Boil water for pasta. Sprinkle some salt in there.
- To make the bechamel sauce, heat the olive oil in a saucepan/pot over medium heat. Whisk the flour into it. Work it for about 1 minute or til bubbly.
- Pour in the soy milk and salt. If you aren’t gonna use this as a base for anything else, you can put oregano in. Otherwise, just salt. Whisk for a couple minutes til thick and remove from heat.
- Keep an eye on your pasta!
- In a saucepan, heat your fat over medium and throw those onions in. Stir fry til translucent, then add in the shrooms.
- When they’re smelling tasty, pour in the soy milk and add oregano plus salt and pepper. If you’re into rosemary or other seasonings, now is the time. How’s your pasta?
- Lower the heat and add a ladleful or so of the bechamel sauce. Stir well, adding more soy milk if it’s still too thick.
- Hopefully your pasta is drained by now. Toss it in the sauce until coated and serve. Fridge any leftover bechamel sauce.
One night I blended the sauce before adding in the pasta. Very scrumptious. And bechamel sauce is, of course, endlessly versatile: you could season it however you want. You don’t even have to put it on pasta! I made doriya with the leftovers, basically just stir frying some rice with ketchup and pouring the sauce over, then seasoning with whatever I had around.