Vegan Tuscan Rigatoni

Vegan Tuscan Rigatoni

from rabbitandwolves.com
25 min
4 servings

Super garlicky sun dried tomatoes and spinach cooked in white wine. Made creamy with luscious cashew cream, tossed with rigatoni. 

Ingredients

  • 1 C. Raw cashews, soaked overnight
  • 1/2 C. Vegetable broth
  • 2 Tbsp. Nutritional yeast
  • 1 Tbsp. Lemon juice
  • 2 Tbsp. Olive oil
  • 5 Cloves Garlic, chopped
  • 4 C. Baby spinach
  • 3/4 C. Sun dried tomatoes
  • 1/3 C. White wine, vegan
  • 16 oz. Rigatoni, regular or gluten free
  • Salt and Pepper to taste

Directions

  1. 1

    Start boiling water for your rigatoni, cook according to package instructions.

  2. 2

    While you are bringing water to a boil, drain the soaked cashews then add them,  the vegetable broth, nutritional yeast and lemon juice to a blender. Blend on high until nice and smooth scraping down the sides as needed. It may take a few minutes. Now add salt and pepper to taste. Just leave in the blender for a few minutes until you need it. 

  3. 3

    Once the water is boiling, cook your pasta until it is al dente. Drain when finished. 

  4. 4

    In the mean time, heat the olive oil in a large skillet, on medium high. Add the garlic and saute for a minute. Then add the spinach and sun dried tomatoes. Season with a pinch of salt and pepper. 

  5. 5

    Cook for a few minutes until the spinach has wilted and the sun dried tomatoes are soft. Add the wine and simmer for about 5 minutes. Reduce heat as needed. 

  6. 6

    Now stir in the cashew cream sauce until completely combined. Taste and adjust seasoning adding more salt and pepper if needed. 

  7. 7

    Turn the heat off and add the rigatoni to the skillet. Toss the pasta in the sauce and coat completely. Serve immediately! I topped mine with fresh basil and cracked black pepper!