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.
Main Course, Vegan, Vegetarian
bechamel, black garlic, olive oil, pasta
AuthorThe Hungry Bites
3tablespoons(25 grams) all-purpose flour
3tablespoons(30 grams) olive oil
1 1/4cup(300 grams) almond milk (or regular milk for vegetarian)
Salt and pepper to taste
1/2 to 1cupchopped walnuts
1/2teaspoonsfreshly grated nutmeg, or more according to taste
2-3clovesblack garlic, minced or finely grated
1 /2cupgrated parmesan cheese for vegetarians, or some nutritional yeast for vegans
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.
Make the pasta: Cook the pasta according to the packaging directions, drain it and return it to the pot.
Add the béchamel sauce and stir to combine. If the sauce is too thick, add a splash of milk.
Serve with some extra chopped walnuts and parsley. Eat!
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.