Vegan Mushroom and 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
Cook 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
Add brown rice flour to the saucepan and stir to form a roux, cooking for 1-2 minutes
Gradually whisk in almond milk and lemon juice, then add salt and pepper, and cook until the sauce thickens, stirring constantly
In a separate pan, cook broccoli and mushrooms until tender, either by steaming or sautéing
Combine the cooked pasta, vegetables, and sauce in a large bowl or pan, mix well, and serve, adding lemon zest if desired
