Vegan Mushroom Broccoli Rigatoni
Ingredients
Pasta
- 16 ounces rigatoni
- 1 head broccoli, chopped
- 1–2 cups baby bella mushrooms
Sauce
- 2 1/4 cups unsweetened plain almond milk
- Juice from 1 lemon (or more to taste)
- 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
Boil a large pot of water and cook the rigatoni according to package instructions until al dente
While pasta is cooking, heat olive oil in a saucepan over medium heat and sauté garlic until fragrant
Stir in brown rice flour to form a roux, then gradually whisk in almond milk until smooth and thickened
Add lemon juice, sea salt, black pepper, and optional lemon zest to the sauce, adjusting to taste
In a separate pan, sauté the mushrooms and chopped broccoli until tender
Drain the cooked pasta and combine it with the sauce and vegetables, mixing well before serving
