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
Cook rigatoni according to package instructions until al dente
While pasta is cooking, prepare the sauce: Heat olive oil in a pan over medium heat and sauté garlic until fragrant
Add brown rice flour to the pan and cook briefly to form a roux
Gradually whisk in almond milk, then add lemon juice, sea salt, black pepper, and optional lemon zest; cook until sauce thickens
In a separate pan, cook chopped broccoli and mushrooms until tender, using methods like sautéing or steaming
Drain the cooked pasta and combine it with the sauce and vegetables in a large bowl or pan
Serve immediately, seasoned to taste
