Vegan Mushroom Broccoli Rigatoni
Ingredients
- 16 ounces rigatoni
- 1 head broccoli
- 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 the rigatoni pasta according to package instructions until al dente.
Chop the broccoli and mushrooms into bite-sized pieces.
In a large skillet, heat olive oil over medium heat and add garlic, cooking until fragrant, about 1-2 minutes.
Stir in brown rice flour and cook for 1 minute to form a roux.
Gradually whisk in almond milk to avoid lumps, then add lemon juice, sea salt, black pepper, and optional lemon zest. Simmer until the sauce thickens, about 5-7 minutes.
Add the chopped broccoli and mushrooms to the sauce and cook until vegetables are tender, about 5 minutes.
Drain the cooked pasta and add it to the sauce, tossing to combine evenly. Serve immediately.
