I had a really lovely courgette/zucchini this week, so I used part of it and some of the mushrooms in my box to make a creamy lemon, courgette, mushroom pasta using oatmilk.
Turns out you can make a béchamel sauce using non-dairy spread, flour, and oatmilk, pretty much the same way you would make it with butter, flour, and milk. Who knew? Maybe you did, but I didn’t.
So, in a pan, sauté what ever veg you want. I used mushrooms and courgette/zucchini. Or use leftovers. Start cooking pasta.
Heat up about a cup or so of oatmilk in the microwave until it is very hot. In a small sauce pan melt 2 tbsp of non-dairy spread. Stir in 2 tbsps of flour and cook, stirring constantly, until the paste cooks and bubbles a bit, about 2 minutes. Add the hot milk, but by bit, continuing to stir as the sauce thickens. Add salt, lemon pepper (or regular pepper), garlic powder, chives, parsley, and lemon to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Add veg. Mix in pasta. You can thin it out with pasta water if it looks too thick.