Linguine with Walnut Béchamel Sauce and Sun-Dried Tomatoes
This linguine bechamel is an easy-to-make pasta dish flavored with homemade walnut bechamel sauce and sun-dried tomatoes. It is a great weeknight vegetarian pasta dish that you can make without sacrificing the flavor.
3clovesof garlicpressed through a garlic press or minced
2tablespoonsof butter
2tablespoonsof all-purpose flour
1/2teaspooncoarse salt
1/4teaspoonblack pepperfreshly ground
Pinchof nutmeg
2tablespoonfresh Italian parsleychopped
1packet of dry Linguine
1small jar of Sun-Dried Tomatoesdrained and chopped
1/4cupParmesan cheesegrated
Instructions
To make the Béchamel Sauce: Place the milk, walnuts, shallots, and garlic in a small saucepan in medium heat. Bring it to a boil. After it comes to a boil, turn down the heat to medium-low and let it simmer for 20 minutes, stirring frequently.
In another large pan, melt the butter in medium heat. Add flour and whisk for 2-3 minutes, until they are combined and flour is cooked. Slowly whisk in the milk and walnut sauce. Season it with salt and pepper. Let it come to a boil and turn down the heat to low. Simmer it for 15-20 minutes, stirring frequently. It will get slightly thicker. At the very last minute, add a pinch of nutmeg and stir to combine.
In the mean time, cook linguine according to the package instructions.
Place the cooked linguine in the béchamel sauce and stir to ensure that the pasta is totally coated with the sauce. Stir in the sun-dried tomatoes.
When ready to serve, individually plate the pasta on a large plate, sprinkle it with parsley and Parmesan cheese.