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 in a large pot of boiling salted water according to package instructions until al dente.
While the pasta is cooking, heat olive oil in a saucepan over medium heat and add garlic, cooking until fragrant.
Stir in brown rice flour to form a roux and cook for about one minute.
Gradually whisk in almond milk to prevent lumps, then add lemon juice, sea salt, and black pepper.
Simmer the sauce until it thickens, stirring occasionally.
In a separate pan, sauté the chopped broccoli and mushrooms until tender.
Drain the pasta and combine it with the sauce and vegetables in a large bowl or pot.
Mix everything together and serve immediately.
Tips
Adjust lemon juice and seasonings to taste for preferred flavor intensity.
Incorporate lemon zest if desired for added citrus aroma.
