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 the rigatoni pasta according to package instructions until al dente
Prepare the vegetables by chopping broccoli and slicing mushrooms if necessary
For the sauce: Heat olive oil in a saucepan over medium heat and sauté garlic until fragrant
Add brown rice flour to the saucepan to form a roux, stirring for about one minute
Gradually whisk in almond milk until the mixture thickens, then add lemon juice, sea salt, black pepper, and lemon zest if using; adjust seasoning to taste
In a separate pan, cook the broccoli and mushrooms until tender
Drain the cooked pasta and combine it with the sauce and vegetables, mixing well
Serve immediately
