Pasta with Bechamel

Pasta with Bechamel is a comforting Greek vegetarian dish that combines tender pasta with a creamy, rich béchamel sauce, perfect for a cozy meal. It’s topped with a sprinkle of nutmeg and cheese, making it a delightful and satisfying option for pasta lovers.

Ingredients

• Pasta (e.g., penne or fusilli) - 200 grams
• Butter - 30 grams
• All-purpose flour - 30 grams
• Milk - 500 ml
• Nutmeg - 1/4 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Grated cheese (e.g., feta or kefalotyri) - 50 grams
• Olive oil - 1 tablespoon
• Chopped parsley - 2 tablespoons

Steps

1. Boil a large pot of salted water and cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a saucepan, melt the butter over medium heat. Once melted, add the flour and stir continuously for about 2 minutes to create a roux.
3. Gradually whisk in the milk, making sure to eliminate any lumps. Continue to cook and stir until the sauce thickens, about 5-7 minutes.
4. Add nutmeg, salt, and black pepper to the béchamel sauce, stirring to combine. Remove from heat.
5. In a large bowl, combine the cooked pasta with the béchamel sauce, mixing well to coat all the pasta.
6. Transfer the pasta and sauce mixture to a baking dish, then sprinkle the grated cheese evenly on top.
7. Drizzle with olive oil and bake in a preheated oven at 180°C for 15-20 minutes, or until the cheese is golden and bubbly.
8. Once baked, remove from the oven, let it cool slightly, and garnish with chopped parsley before serving.

Nutrition

• Calories: 590
• Protein: 20 g
• Carbs: 70 g
• Fiber: 3 g
• Sugar: 8 g
• Sodium: 600 mg
• Cholesterol: 50 mg
• Total Fat: 25 g
• Saturated Fat: 15 g
• Unsaturated Fat: 5 g
• Water: 0.5 L

Health Benefits

• Provides a good source of calcium from the béchamel sauce.
• Contains dietary fiber from pasta, aiding digestion.

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