Mushroom Broccoli Pasta with Lemon Garlic Cream Sauce
by: claire cary
Creamy, delicious, and made with simple ingredients, this mushroom broccoli rigatoni with lemon garlic cream sauce is a simple and delicious dinner. It's ready in about 20 minutes and approved by both kids and adults!
/ /
4
Ingredients
- 12 ounces pasta of choice
- 1 head broccoli chopped into florets
- 8 ounces baby bella mushrooms
- 2 ¼ cups unsweetened plain non dairy milk I used soy
- 3-4 tablespoons lemon juice about 2 large lemons
- 12 large garlic cloves about 3-4 tablespoons minced
- 3 tablespoons brown rice flour
- 1 ½ teaspoons salt
- 3 tablespoons olive oil divided
- ¼ teaspoon Black pepper or to taste
- Optional: 1/2 teaspoon lemon zest
Instructions
- Bring a large pot of salted water to boil and cook pasta according to package instructions.
- Gently wipe mushrooms to remove any dirt.
- Slice each mushroom into about 4 pieces.
- Add to a pan with the broccoli florets, add 2 tbsp of oil, and a pinch of salt and pepper and saute for about 5-7 minutes. Afterwards, drain off any extra liquid that was released from the mushrooms.
- Mince the garlic and add to a large pot with the olive oil and cook until the garlic starts to brown.
- Stir in the flour and whisk to combine.
- Slowly stir in the non-dairy milk and continue to whisk.
- Add the lemon juice and lemon zest.
- Reduce heat to low and let simmer until the sauce has thickened. If the sauce doesn't thicken to your desired consistency after 10 minutes, whisk in an additional tablespoon of flour.
- Add the salt and pepper and stir.
- For an ultra creamy sauce, transfer to a blender or use an immersion blender and process until completely smooth. I prefer blending the sauce because it infuses the garlic flavor into every bite and makes it incredibly creamy and silky.
- Add the mushrooms, broccoli and sauce to the cooked pasta. Stir to incorporate. It may seem saucy at first, but the pasta will soak some of it up.
- Top with additional salt, pepper, or red pepper flakes if desired and enjoy!
Notes
The brown rice flour can be subbed with any other neutral flour like white rice flour or all purpose flour if not gluten free.
Any pasta shape will work, but I personally love rigatoni for this dish.
This recipe really does call for TWELVE cloves of garlic. That is not a typo!
You can use any non-dairy milk for this recipe, just make sure it is both unflavored and unsweetened.
With the amount of flour being used in the sauce, it should not get goopy, but if it does, you can add it to the blender to make it creamy or whisk in some more milk.
Serving: 1serving / Calories: 460kcal / Carbohydrates: 48g / Protein: 7.1g / Fat: 7.3g / Fiber: 3.4g / Sugar: 1.1g
