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 salted water and cook the rigatoni according to package instructions until al dente
In a saucepan, heat the olive oil over medium heat. Mince the garlic cloves and sauté until fragrant, about 1-2 minutes
Stir in the brown rice flour to form a roux and cook for another minute, stirring constantly
Gradually whisk in the almond milk to avoid lumps, then add lemon juice, sea salt, black pepper, and lemon zest if using. Simmer until the sauce thickens, about 5-10 minutes
In a separate pan, sauté the mushrooms and broccoli until tender, about 5-7 minutes
Drain the cooked pasta and combine it with the sauce and vegetables in a large bowl or pan. Mix well and serve immediately
