Kamut Linguine in Bechemel Sauce
Care of Amy Symington
Pasta (or use store bought whole wheat pasta to save some time!)
- 2-1/2 cup Kamut flour + extra for rolling
- Pinch salt
- 1 cup cold water
- 2 tsp olive oil
Combine flour and salt in large bowl. Make a well in center. Add cold water and olive oil. Knead until dough is smooth. Cover with wet cloth until ready to use. When ready, divide dough in half and roll out to ½” thickness. Use extra flour to prevent sticking. Thinly slice into noodles. Repeat with other ball. Place all noodles into a pot of boiling water. Cook until el dente. Drain. Set aside.
- 530g package soft organic tofu
- ¾ cup unsalted cashews
- ½ cup nutritional yeast
- 4 cloves garlic
- 1 tbsp oil
- 1 tbsp whole wheat flour
- 1 cup water
- 3/4 cup fresh herbs, chopped (dill, thyme, tarragon recommended)
- Zest of 1 lemon
- Pinch salt
Directions: In a food processor add tofu, cashews, nutritional yeast and garlic. Process until smooth. Set aside.
Over medium heat in a large sauté pan add oil and flour (making a roux). Whisk together until smooth. Add tofu mixture to roux. Whisk. Add water and continue whisking.
Whisk in fresh herbs, lemon zest and salt. Add pasta. Toss until noodles are coated. Serve immediately.