Vegan Mushroom Broccoli Rigatoni

Ingredients

  • 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

  1. Gently wash mushrooms to remove any dirt

  2. Slice each mushroom into about 4 pieces

  3. Add to a pan with the broccoli, add about 1/2 inch of water, cover, and let steam for about 5-7 minutes

  4. Prepare the sauce by mincing the garlic

  5. Add the garlic to a large pot with the olive oil and cook until the garlic starts to brown

  6. Stir in the flour and whisk to get rid of any clumps

  7. Slowly stir in the almond milk and continue to whisk

  8. Add the lemon juice and lemon zest if using

  9. Reduce heat to low and let simmer until the sauce has thickened

  10. If the sauce doesn’t thicken to your desired consistency, whisk in an additional tbsp of flour

  11. Add the salt and pepper and stir

  12. For an ultra creamy sauce, transfer to a blender or use an immersion blender and process until completely smooth

  13. Add the mushrooms, broccoli, and sauce to the cooked pasta

  14. Top with additional salt, pepper, or red pepper flakes if desired and enjoy!

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