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
Cook rigatoni according to package instructions
Prepare broccoli and mushrooms by chopping if necessary
For the sauce, heat olive oil in a pan and cook garlic until fragrant
Add brown rice flour to the pan to form a roux, then gradually stir in almond milk
Incorporate lemon juice, salt, pepper, and optional lemon zest, simmering until the sauce thickens
Cook broccoli and mushrooms separately, either by steaming, sautéing, or adding to the sauce
Combine the cooked pasta with the sauce and vegetables, mixing well
