Ingredients:

  • 1 chopped broccoli head
  • 125g Oyster mushrooms
  • 450g of dried rigatoni pasta
  • For the sauce
  • 450ml Unsweetened almond or any other plant milk
  • Juice from 1 lemon
  • 10 garlic cloves
  • 3 table spoons of brown rice flour
  • 1 table spoon of olive oil
  • Black pepper to taste
  • ½ teaspoon lemon zest

Instructions

  1. Cook pasta according to package instructions
  2. In a sperate pot, steam broccoli for 5 minutes
  3. Clean mushrooms of any dirt and slice each one into 4 pieces
  4. Add mushrooms to a pan and sauté with a splash of water until wilted and cooked. Leave to the side.
  5. Prepare the sauce by mincing the garlic. Add garlic to a pot with the olive oil and cook until softened.
  6. Stir in the brown rice flour and whisk to get rid of any clumps.
  7. Slowly add in the almond milk and continue to whisk.
  8. Add the lemon juice and zest to mixture.
  9. Reduce heat to low and simmer until sauce has thickened. Remove from heat.
  10. Season with salt and pepper
  11. Add the sauté mushrooms, steamed broccoli and sauce to cooked pasta.

Garnish with red pepper flakes and enjoy!