Easy Vegan Lemon Garlic Pasta

This easy-to-make, flavor-packed pasta is a great staple in your weeknight rotation! Get ready to fool your taste buds with Living Now^® Organic Quinoa Penne pasta, which has a similar taste and texture to conventional varieties. Recipe courtesy of Claire Cary of eatwithclarity.com.

Ingredients

12 ounce Quinoa Penne Pasta, Organic

1 head broccoli, chopped

8 ounces baby bell mushrooms, sliced

1 tablespoon Extra Virgin Olive Oil, Organic

2 cups plain unsweetened almond milk

3-4 tablespoons fresh lemon juice

1/2 teaspoon lemon zest

4 1/2 teaspoon garlic, minced

2 tablespoons vegan butter

3 tablespoons gluten-free flour

1 teaspoon salt

1 tablespoon Extra Virgin Olive Oil, Organic

1/4 teaspoon black pepper

Directions

Bring a large pot of salted water to a boil, and cook pasta according to package instructions.
In a saute pan, add the sliced mushrooms and broccoli with 1 tbsp olive oil and a pinch of salt. Saute until the broccoli is fork-tender and mushrooms have softened.
In a small saucepan, add the minced garlic and 1 tbsp of olive oil. Saute until golden brown. Add the other sauce ingredients and whisk really well until no flour clumps remain.
Simmer until the sauce has thickened and butter has melted, about 5-10 minutes, whisking occasionally.
Taste and adjust flavors as desired, adding more salt as needed.
Combine the pasta, veggies, and sauce, and toss until mixed well. Top with black pepper and enjoy!