Kamut Linguine in “Béchamel” Sauce with Fresh Herbs

Kamut Linguine in “Béchamel” Sauce with Fresh Herbs

Kamut-Pasta-with-bechamel-sauce

Nutritional Yeast

No, nutritional yeast won’t make your bread rise or your home brew taste better, but its uses and nutritional benefits are absolutely nothing to sneeze at.

What is Nutritional Yeast?

For those of you who haven’t been privy to the existence of what should be referred to as the veghead’s best friend, nutritional yeast is a derivative of yeast combined with a cocktail of sugarcane and beet molasses that has been fermented for a period of one week. After which, it is then harvested, washed, dried on roller drum dryers and packaged for sale. It is available in either flake or a powder form and can be located in most health and bulk food stores.

What does it taste like!?

It has a strong nutty, and creamy flavour that makes it perfect for the concocting of cheese substitutes. The flakes or powder simple disintegrate into or amalgamate with whatever they are sprinkled on to, poured over or stirred into, enhancing any savoury snack or meal alike.

Besides taste, what’s in it for me?

Nutritional yeast is good for you. It is a complete protein and is a very good source of dietary fibre as well as the complex B vitamins; vitamins everyone needs to wary of consuming adequate amounts of. However, make sure to read the nutritional labels first to ensure that the nutritional yeast you’re purchasing does in fact contain B12, as some do not.

What the goodness gracious do I do with it?

It is often used in place of the not so nutritious parmesan cheese, atop of pastas, soups or salads. In addition to Italian night, nutritional yeast also frequents movie night as well as a delightful popcorn topper. In addition to the tried and true uses for this savoury flavour enhancer, it is also great in some more adventurous-type fare as well. Try it in pâté, creamy nut sauces, mushroom gravies, tofu scrambles, or dressings. Use it as a topper for steamed broccoli or baked potatoes. Mix it in chowders, add it to savory scones, or toss it in a spicy bean burrito! Caliente!
*Feel free to use store bought whole wheat pasta with the béchamel sauce recipe to save some time!

Ingredients

  • 2-1/2 cup Kamut flour + extra for rolling
  • Pinch salt
  • 1 cup cold water
  • 2 tsp olive oil

Directions:

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.

Sauce

  • 530g package soft organic tofu
  • ¾ cup unsalted cashews
  • ½ cup nutritional yeast
  • 4 cloves garlic
  • 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 (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.

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