Vegan Mushroom Broccoli Rigatoni
Ingredients
Pasta
- 16 ounces rigatoni
- 1 head broccoli, chopped
- 1 cup mushrooms
Sauce
- 2 cups unsweetened plain almond milk
- Juice from 1 small lemon
- 10–12 large garlic cloves
- 3 tbsp brown rice flour
- 1–1.5 tsp sea salt
- 1 tbsp olive oil
- Black pepper to taste
- Optional: 1/2 tsp lemon zest
Preparation
Bring a large pot of salted water to a boil. Add rigatoni and cook according to package instructions until al dente. Add chopped broccoli to the pasta water during the last 3-4 minutes of cooking to blanch it.
While pasta is cooking, prepare the sauce: In a skillet, heat olive oil over medium heat. Add mushrooms and sauté until browned and tender, about 5 minutes. Add garlic and cook for another 1-2 minutes until fragrant.
Stir in brown rice flour and cook for 1 minute to form a roux. Gradually whisk in almond milk to avoid lumps, then add lemon juice, sea salt, and black pepper. Bring to a simmer and cook until the sauce thickens, about 5-7 minutes. Stir in lemon zest if using.
Drain the pasta and broccoli. Toss with the sauce in the skillet or a large bowl. Serve immediately.
