The concept of this pasta appeals to me… penne pasta in a lemon bechamel sauce with sauteed tofu, kalamata olives, and grape tomatoes, garnished with fresh basil… but to be honest with you, this pasta needs help!
It was good, but not quite right. The béchamel was off, it didn’t quite have the flavor layers or complexity that I was going for. It was my first try at a vegan béchamel sauce, and unfortunately it was a failure. So why am I blogging about it? Well, not everything that we make in the kitchen is a great success, and some things need improvements. So I am hoping that perhaps someone out there in the vegan world could help us save this dish!
Does anyone know of a truly fantastic vegan béchamel sauce recipe? One that could save this dish and give it the flavor and complexity that it truly deserves?! Please do share if you do : )
In the meantime I will be searching for a way to save this dish!