Vegan Mushroom Broccoli Rigatoni
Ingredients
- 16 ounces rigatoni
- 1 head broccoli, chopped
- 1–2 cups baby bella mushrooms
- 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
Boil a large pot of water and cook the rigatoni according to package instructions until al dente
Chop the broccoli if not already done and slice the mushrooms as needed
In a saucepan, heat the olive oil over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant
Stir in the brown rice flour to form a roux and cook for about 1 minute
Gradually whisk in the almond milk, then add lemon juice, sea salt, black pepper, and optional lemon zest. Cook, stirring frequently, until the sauce thickens
Cook the broccoli and mushrooms by steaming, sautéing, or boiling until tender
Drain the pasta and combine it with the sauce and vegetables. Mix well and serve immediately
