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Lemon Béchamel Pasta

If you like creamy delicious sauces that are full of flavor, then this Lemon Béchamel Pasta if for you! This one has the perfect creamy mouth feel. It is everything you love about a Béchamel but made a little lighter and brighter with lemon.

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Lemon Béchamel Pasta
Lemon Béchamel Pasta
Lemon Béchamel Pasta

Lemon Béchamel Pasta

Emily Kate Johnston
How to make a Lemon Béchamel Pasta that's creamy, citrusy, comforting and ready in just 30 minutes.
Cook Time 30 mins
Total Time 30 mins
Course Dinner, Lunch, Main Course
Cuisine Italian
Servings 2
Calories 190 kcal


  • 8 oz pasta
  • 4 lemons ⠀⠀
  • 3 tbsp vegan butter ⠀⠀
  • 2 tbsp flour ⠀⠀
  • 2 cups plant milk ⠀⠀
  • Salt & pepper to taste ⠀⠀
  • 1 bay leaf ⠀⠀
  • 4 parsley stems⠀⠀
  • pinch nutmeg ⠀⠀
  • 1/2 onion⠀


Béchamel Sauce

  • Place milk, bay leaf, parsley, nutmeg and onion in small pan.
  • Heat slowly until simmering. Sift milk through a sieve and discard solids.⠀⠀
  • Over low heat melt butter in small pan, when it’s melted raise the temperature to medium and add the flour, whisk until blended smooth.
  • Slowly whisk in infused milk small pours at a time, keep whisking until smooth and glossy.


  • Cook pasta as per packet instructions in heavily salted water ⠀⠀
  • Peel 4 slices off lemon using a peeler then julienne them, set aside.
  • Grate lemons to create a zest then slice the lemons in half and squeeze juice into a small bowl. ⠀⠀
  • Add the lemon juice, zest and béchamel sauce to a large pan on medium heat, then add the pasta straight from the pot into the pan, take 3/4 cup of pasta water and add to pan, cook until heated through
  • Serve and top with pepper, salt and julienned lemon slices...⠀Enjoy 😉 ⠀
Keyword bay leaf, cake flour, green onions, lemons, nutmeg, parsley, Pasta, unsalted vegan butter, unsweetened plant milk

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