Vegan Tuscan 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
Start boiling water for your rigatoni, cook according to package instructions.
- 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
Once the water is boiling, cook your pasta until it is al dente. Drain when finished.
- 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
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
Now stir in the cashew cream sauce until completely combined. Taste and adjust seasoning adding more salt and pepper if needed.
- 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!
Vegan Tuscan Rigatoni
Similar Recipes
Ratings & Reviews
Be the First to Rate
Your rating helps others discover amazing recipes. Share your experience and let others know what you think!
About this Recipe
Craving a comforting, creamy pasta dish that's entirely plant-based and ready in under 30 minutes? This Vegan Tuscan Rigatoni delivers rich flavors and a luscious texture, making it perfect for a quick weeknight meal or an impressive dinner party. You'll love how easily this satisfying meal comes together.
The secret to this incredibly satisfying dish lies in its luscious cashew cream, which creates a velvety, dairy-free sauce that coats every piece of rigatoni. Brightened by vegan white wine and packed with savory, super garlicky sun-dried tomatoes and tender spinach, this recipe masterfully balances richness with vibrant flavor, transforming simple ingredients into something extraordinary.
You're in for a truly decadent experience with this vegan pasta. Each bite offers a harmonious blend of savory garlic and intensely flavored sun-dried tomatoes, softened by the delicate sweetness of spinach. The rigatoni provides a satisfying chew, perfectly complemented by the creamy, clingy sauce. It’s a hearty, soul-warming meal that tastes much more complex than its quick preparation time suggests, offering a sophisticated take on plant-based comfort food.
Customization & Variations
- For the cashew cream, if you forget to soak cashews overnight, a quick boil for 15-20 minutes can soften them effectively before blending.
- While rigatoni is specified, feel free to use your favorite pasta shape; penne or fusilli would work beautifully. For a gluten-free option, simply choose gluten-free rigatoni.
- Enhance the greens by adding a handful of finely chopped kale along with the spinach.
- If you prefer a milder flavor, you can reduce the amount of garlic slightly, but the "super garlicky" aspect is a highlight!
This Vegan Tuscan Rigatoni is an excellent choice for a busy weeknight when you need something quick yet satisfying, or as an elegant main course for casual entertaining. Serve it alongside a crisp green salad for a complete and utterly delicious meal.