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
Boil 16 ounces of rigatoni according to package directions
Chop broccoli if not already chopped, and prepare mushrooms
Heat 1 tbsp olive oil in a pan over medium heat, add 12 large garlic clovesand cook until fragrant
Add 3 tbsp brown rice flour to the pan, stir to form a roux
Gradually pour in 2 1/4 cups unsweetened plain almond milk, stirring constantly until the sauce thickens
Stir in juice from 1 lemon, 1–1.5 tsp sea salt, black pepper to taste, and optional 1/2 tsp lemon zest
In a separate pan, sauté the chopped broccoli and 1–2 cups baby bella mushrooms until tender
Combine the cooked rigatoni, sautéed vegetables, and sauce in a large bowl or pot, mix well to coat
