Vegan Mushroom and Broccoli Rigatoni
Ingredients
- 16 ounces rigatoni
- 1 head broccoli, chopped
- 1 cup mushrooms
- 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
While pasta is cooking, heat olive oil in a pan over medium heat and sauté garlic until fragrant
Add brown rice flour to the pan to form a roux, then gradually whisk in almond milk to create a smooth sauce
Stir in lemon juice, sea salt, black pepper, and lemon zest if using; simmer until the sauce thickens
In a separate pan, cook chopped broccoli and mushrooms until tender, either by sautéing or steaming
Combine the cooked pasta, vegetables, and sauce in a large bowl or pan, mixing well to coat evenly
Serve immediately, optionally with additional black pepper or lemon zest for garnish
