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
Bring a large pot of water to boil and cook pasta according to package instructions
Gently wash mushrooms to remove any dirt
Slice each mushroom into about 4 pieces
Add to a pan with the broccoli, add about 1/2 inch of water, cover, and let steam for about 5-7 minutes
Prepare the sauce by mincing the garlic
Add the garlic to a large pot with the olive oil and cook until the garlic starts to brown
Stir in the flour and whisk to get rid of any clumps
Slowly stir in the almond milk and continue to whisk
Add the lemon juice and lemon zest if using
Reduce heat to low and let simmer until the sauce has thickened
If the sauce doesn’t thicken to your desired consistency, whisk in an additional tbsp of flour
Add the salt and pepper and stir
For an ultra creamy sauce, transfer to a blender or use an immersion blender and process until completely smooth
Add the mushrooms, broccoli, and sauce to the cooked pasta
Top with additional salt, pepper, or red pepper flakes if desired and enjoy
