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Rigatoni with Spring Vegetables in a Creamy Lemon & Garlic White Sauce

Rigatoni with Spring Vegetables in a Creamy Lemon & Garlic White Sauce

Ingredients
  • FLAVIS Rigatoni 1 Package
  • salt 1/2 Tsp
  • TOPPING
  • Lemon juice 1/4 Cup
  • Parmesan cheese, grated 1/4 Cup
  • Sour cream 1/4 Cup
  • almond milk, unsweetened 1 1/2 Cups
  • no added salt chicken broth 2 Cups
  • Corn starch 2 Tbsp
  • pepper, ground 1/4 Tsp
  • Dry Mustard powder 1 Tsp
  • ROASTED VEGGIES
  • Onion powder 1 Tsp
  • Garlic, minced 3 Cloves
  • Olive oil 1/4 cup
  • SAUCE
  • Olive oil 1 Tbsp
  • Garlic, thinly sliced 2 Cloves
  • Onion, cut into 1 inch pieces 1 medium
  • Asparagus, cut into 1 inch pieces 2 Cups
  • White Button mushrooms, thinly sliced 2 Cups
  • Feta Cheese 1/2 Cup
Preparation
Makes 14 portions (1 Cup)
  1. Heat the oven to 425 degrees.
  2. Spread the asparagus, mushrooms and sliced garlic evenly onto a large sheet pan. Drizzle with 1 tablespoon of olive oil. Bake at 425 degrees for 15-20 minutes or until the asparagus is tender and set aside.  
  3. Cook pasta according to package directions.
  4. Meanwhile, prepare the sauce. In a medium saucepan add 1/4th cup olive oil, the onion powder, mustard powder, salt and pepper, and minced garlic. Sauté over medium heat for about 2 minutes.
  5. In a large cup mix together the broth and cornstarch with a whisk or fork until combined. Add this mixture to the saucepan along with the almond milk, lemon juice, parmesan cheese and sour cream. Whisk to combine.
  6. Bring the sauce to a boil, while continuing to stir. Once the sauce reaches a boil reduce the heat to medium and cook for about 10 minutes, stirring often.
  7. Combine the pasta, roasted vegetables and sauce and top with the feta cheese. The sauce will appear thin when adding to the pasta. Allow it to sit for about 5 minutes prior to serving and the sauce will thicken as it absorbs into the pasta.  

Prep Time: 10 minutes - Cook Time: 30 minutes - Total Time: 40 minutes

 

Recipe by Brittany Sparks, RDN, CSR owner of Nutrition by Brittany, LLC. www.nutritionbybrittany.com

Nutritional values
Serving size: 1 Cup
CALORIES 225 Kcal
FAT 8 g
SODIUM 240 mg
CARBOHYDRATES 36 g
FIBER 3.4 g
PROTEIN 2.9 g
POTASSIUM 152 mg
PHOSPHORUS 70 mg
Ingredients
  • FLAVIS Rigatoni 1 Package
  • salt 1/2 Tsp
  • TOPPING
  • Lemon juice 1/4 Cup
  • Parmesan cheese, grated 1/4 Cup
  • Sour cream 1/4 Cup
  • almond milk, unsweetened 1 1/2 Cups
  • no added salt chicken broth 2 Cups
  • Corn starch 2 Tbsp
  • pepper, ground 1/4 Tsp
  • Dry Mustard powder 1 Tsp
  • ROASTED VEGGIES
  • Onion powder 1 Tsp
  • Garlic, minced 3 Cloves
  • Olive oil 1/4 cup
  • SAUCE
  • Olive oil 1 Tbsp
  • Garlic, thinly sliced 2 Cloves
  • Onion, cut into 1 inch pieces 1 medium
  • Asparagus, cut into 1 inch pieces 2 Cups
  • White Button mushrooms, thinly sliced 2 Cups
  • Feta Cheese 1/2 Cup
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