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 during the last 3-4 minutes of cooking to blanch it
In a separate pan, heat olive oil over medium heat. Add garlic cloves and sauté for 1-2 minutes until fragrant
Stir in brown rice flour and cook for another minute to form a roux. Gradually whisk in unsweetened plain almond milk, lemon juice, sea salt, and black pepper. Bring to a simmer and cook until the sauce thickens, about 5-7 minutes. Add lemon zest if using
In another pan, sauté mushrooms until golden and tender, about 5 minutes
Drain the pasta and broccoli, then combine with the sauce and mushrooms. Toss well and serve immediately
