Sunday, 6 April 2014

white pasta sauce (also good for hot chips)

I've never been very good at white sauces: they're not a thing I ever ate as a child (unless they were part of a hor fun, which is a different kind of white sauce all together), and I considered white sauce a different, unusual, completely foreign thing. It was a special treat, and certainly not anything I had any experience with at home. 

Since I've been vegan I've failed at every recipe I've turned my hand to; so it was with great delight that last week I was feeling lazy and magically a white sauce appeared as my dinner. 

So I stole this from Emma in talk and texts, and turned it into a recipe. On Friday it was leftovers of pasta with this sauce plus hot chips + potato cakes from the local fish and chippery; tonight I fried thin strips of tempeh and thinly sliced mushrooms in some teriyaki sauce to top it all with. It's versatile and delicious, and next I think I'm going to try it as a béchamel on a lasagne. 

There are no pictures because you've seen an ugly brown/cream sauce before. 

So I present to you, a super delicious but relatively easy white pasta sauce. 

Dice half a brown onion, and brown it (ha!) in 2 tablespoons of nuttelex/margarine, before adding a minced clove of garlic and half a teaspoon of dried chilli flakes. Careful with the chilli, I basically killed my flattie Bella this evening by choosing to use about two tablespoons of chilli. I just like chilli, okay?

When it's all brown and delicious smelling, add a heaped tablespoon of (vegan, obvs) powdered chicken-flavoured stock (ILU, Massels), and 2 tablespoons of plain flour. Mix it all in, add a dash or three of milk, stir again, add some more milk and maybe some water and create a roux, then dash to the sink as you hurriedly drain and rinse a can of cannelleni beans. Add these to the pot, then stir and let simmer. Simmer simmer simmer, adding more water or milk as necessary, until you're happy with it. Mash some of those beans up, then simmer a bit longer. Hurrah, a sauce!

Tonight I also added teeny tiny diced carrots in the latter stages, simmering them until softened, and some frozen peas to the cooking pasta spirals, and of course the fried tempeh and mushies. Emma definitely had fresh spinach, basil and kale, all added after the sauce was taken off the heat, and also probably some other exciting things because I remember it being quite bulky. I would love to try this as a sauce over cauliflower and sweet potato. 

1 comment:

Johanna GGG said...

I grew up with my mum making simple white sauce for cauliflower cheese so it always seemed one of the easier things to do and I found I just needed to make sure I added the milk slowly to the roux. Vegan pasta sauces are more complex but so much more yummy. Mine usually include nooch. I like your vegie additions.