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Mushroom Broccoli Rigatoni with Lemon Garlic Cream Sauce

Claire Cary
  • 20 minutes
  • Serves 4 to 6

INGREDIENTS

16 oz

rigatoni

1

head broccoli, chopped

1 cup

mushrooms 

2 cups

unsweetened plain almond milk

Juice from 1 small lemon

10

large garlic cloves

3 tbsp

brown rice flour

1 tsp

sea salt 

1 tbsp

olive oil

Black pepper

Optional: 1/2 tsp lemon zest