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Black garlic creamy linguini pasta with olive oil béchamel

This olive oil béchamel sauce is a healthy alternative to milk cream. It gets flavored with black garlic for a creamy and hearty pasta dish.
Course Main Course, Vegan, Vegetarian
Cuisine Italian, Mediterranean
Keyword bechamel, black garlic, olive oil, pasta
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Calories 877 kcal
Author The Hungry Bites


  • 3 tablespoons (25 grams) all-purpose flour
  • 3 tablespoons (30 grams) olive oil
  • 1 1/4 cup (300 grams) almond milk (or regular milk for vegetarian)
  • Salt and pepper to taste
  • 1/4 cup chopped parsley
  • 1/2 to 1 cup chopped walnuts
  • 1/2 teaspoons freshly grated nutmeg, or more according to taste
  • 2 teaspoons lemon zest
  • 2-3 cloves black garlic, minced or finely grated
  • 1 /2 cup grated parmesan cheese for vegetarians, or some nutritional yeast for vegans
  • 1/2 pound pasta, uncooked


  1. Make the black garlic bechamel: Cook the flour with the olive oil in a saucepan over medium heat, until it’s browned and starts to smell nutty. Remove the saucepan from the heat and add the milk gradually, about 1/4 cup at a time, stirring constantly with a whisk. At first, it will thicken, but as you continue to add milk it will loosen up. Whisk until smooth and return to heat. Cook, stirring constantly, until bubbly and thickened. Remove from the heat and add the salt, the pepper, the parsley, the walnuts, the black garlic, the nutmeg, the lemon zest, and the parmesan cheese. Stir to mix and set aside.
  2. Make the pasta: Cook the pasta according to the packaging directions, drain it and return it to the pot.
  3. Add the béchamel sauce and stir to combine. If the sauce is too thick, add a splash of milk.
  4. Serve with some extra chopped walnuts and parsley. Eat!

Recipe Notes

If you find that the bechamel sauce is too thick, just add a little more milk or water until you get a creamy consistency.
This recipe doubles easily to serve 4 people.