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Baked Vegetarian Pasta with Béchamel Sauce
Baked Vegetarian Pasta with Béchamel Sauce
Method

                                                                                                                                                 Photo credit: G. Drakopoulos - Food Styling: T. Webb

This is a favorite Greek dish called “Pastitsio”. It is usually mad with ground meat, pasta and béchamel sauce. This recipe keeps all the deliciousness and removes the meat to offer a vegetarian version!

  • In a pot, sauté the onions along with the garlic over high heat, for 2-3 minutes.
  • Add the eggplants, peppers and the zucchini last.
  • Add a bouillon cube, aromatics and the cherry tomatoes. Sauté until the vegetables have softened.
  • Fill a separate pot with water and add a generous amount of salt. Bring to a boil and add the pasta. Boil 2 minutes less than the instructions on the box.
  • Strain and set aside.
  • Add the pasta to the pot with the vegetables and toss.

For the béchamel sauce:

  • Heat the olive oil with the flour in a pot, over medium heat. Add the bouillon cube. Stir continuously until mixture is pale golden.
  • Add the soy milk a little at a time, mixing continuously with a hand whisk so that no lumps of flour form.
  • When it starts to thicken, be very careful that it doesn’t start to burn on the bottom of the pot.
  • Remove from heat. Add salt, pepper, nutmeg and coriander. Choose according to your taste.
  • Combine 1/3 of the béchamel sauce with the pasta mixture.
  • Brush some olive oil to the bottom of a baking pan. Add the pasta mixture. Pour the remaining béchamel sauce on top.  
  • Sprinkle with some olive oil and breadcrumbs.
  • Bake in the oven for 35-40 minutes, at 180* C (350*F).
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Nutritional
Chart

Nutrition information per portion

441
Calories (kcal)
22 %
14.8
Total Fat (g)
21 %
2.5
Saturated Fat (g)
13 %
60.0
Total Carbs (g)
23 %
8.7
Sugars (g)
10 %
14.3
Protein (g)
29 %
6.5
Fibre (g)
26 %
1.7
Sodium (g)
28 %

*Based on an adult’s daily reference intake of 2000 kcal.