Portobello Mushroom & Asparagus Rigatoni with Lemon & Butter Beans



SERVES 4PREP COOK

Sauce

2tablespoons

flour

500ml

rice milk

2tablespoons

olive oil

300g

Portobello mushroom, thinly sliced

200g

Butter beans, cooked

1

onion, finely chopped

1clove

garlic, finely chopped

1tablespoon

nutritional yeast

30g

parsley, chopped

1

lemon, zest and juiced

  1. In a medium pan, heat olive oil over medium-high heat. Tip in and cook garlic and onion until soft (4 mins).

  2. Add to cook Portobello mushroom until wilted and dark (4 mins).

  3. Add and coat vegetables with flour and nutritional yeast. Cook for 2 mins.

  4. Stir in rice milk. Bring it to a boil and reduce heat to simmer until sauce has thickened.

  5. Tip in parsley, lemon, and Butter beans. Season to taste. Lower heat to keep sauce warm.

Asparagus

2tablespoons

olive oil

150g

asparagus

  1. In a small pan, heat olive oil over high heat. Cook asparagus until soft and have even color (4 mins).

300g

rigatoni, cooked al dente

  1. Mix sauce into the rigatoni and plate. Top with asparagus and lemon zest.

  2. Drizzle lemon juice over dish to taste. Serve.