Eden, that recipe is from a series of recipes out of the New York Times called "Recipes for Health", thus no bechamel
I love, love, love the series of recipes because the majority of them are vegetarian, relatively easy to prepare, and tasty.
Here's another one:
http://www.nytimes.com/2010/08/23/he...ipehealth.html
Pasta With Salsa Crudo and Green Beans
You can make this uncooked grated tomato sauce while you’re waiting for the water to boil for the green beans and pasta. Choose a type of noodle that will catch the sauce, such as orecchiette, penne, fusilli or farfalle.
3/4 pound ripe, locally grown tomatoes
1 to 2 garlic cloves, green shoots removed, finely chopped or pureed
Salt and freshly ground pepper to taste
1 teaspoon balsamic or sherry vinegar
1 tablespoon extra virgin olive oil
6 ounces green beans, trimmed
3/4 pound orecchiette, penne, farfalle or fusilli
2 tablespoons slivered basil leaves
1/4 cup (1 ounce) freshly grated Parmesan, pecorino, or ricotta salata for serving
1. Begin heating a large pot of water. Cut the tomatoes in half across the equator, and grate on the large holes of a box grater into a wide bowl. Stir in the garlic, salt and pepper, vinegar and olive oil.
2. When the water comes to a boil, salt generously and add the green beans. Parboil four minutes. Transfer to a bowl of cold water, then drain and dry on paper towels. Keep the water in the pot boiling for the pasta. Cut the beans into 2-inch lengths, and add to the bowl with the tomatoes.
3. Cook the pasta in the boiling water until al dente. Follow the timing instructions on the package but check the pasta about one minute sooner than the suggested cooking time. When it’s done, drain and toss with the tomato mixture, basil and cheese.
Yield: Serves four.
Advance preparation: You can make the tomato sauce several hours before you cook the beans and the pasta.