Creamy Rigatono with brown lentils & shiitake mushrooms


400g Quinoa rigatoni
1 large onion, chopped
3 cloves garlic, peeled and minced
500g shiitake mushrooms
300g cooked brown lentils
Olive oil
2 tbsp oat flour
2 cups oat milk
Himalaya salt
Garlic powder
1 tbsp nutritional yeast
Fresh parsley to garnish, washed & drained

How to
1. Cook the pasta according packaging.
2. Meanwhile, drizzle in a large saucepan olive oil and melt on medium heat.
3. Add the onions and garlic and sauté until the onions softened.
4. Add the shiitake, after 2-3 minutes add the brown lentils and sauté for another 3 minutes. 
5. Add the sautéed lentils and shiitake too the cooked pasta.
5. Meanwhile, melt in a small saucepan olive oil on medium heat, add the oat flour, pinch of Himalaya salt, black pepper & garlic powder.
6. Add the oat flour, cooking gently for 20 seconds with a whisk.
7. Stir in the oat milk, whisking until thickened, don't boil.
8. Carefully pour the white sauce over the pasta and gently mix pasta to combine well with the sauce.
9. Divide between serving bowls and garnish with parsley.