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 the rigatoni in salted water according to package instructions until al dente.
In a pan, sauté the mushrooms and broccoli in a little oil until tender.
For the sauce, heat olive oil in a saucepan over medium heat, add garlic and cook until fragrant.
Stir in brown rice flour and cook for 1-2 minutes to form a roux.
Gradually whisk in almond milk, then add lemon juice, sea salt, black pepper, and optional lemon zest. Simmer until the sauce thickens.
Combine the cooked pasta, sautéed vegetables, and sauce in a large bowl or pan. Mix well and serve hot.
