Curry Sweet Potato Rigatoni and Cheese
Ingredients
- 1/2 bag Rummo mezza rigatoni
- Salt
- 2 cloves garlic
- 1 cup fresh or frozen peas
- 1 cup roasted tofu
- 2 fistfuls spinach
- Olive oil
Sauce
- 1 cup curry roasted sweet potato
- 2 tbsp nutritional yeast
- 1 tbsp vegan parmesan
- 1 tsp Dijon mustard
- 1/2 cup cashew milk
- 1-1.5 cups hot pasta water
Preparation
Place all sauce ingredients except for pasta water in a high-speed blender.
Blend on high, slowly adding pasta water, about 1/2 cup, until thick and creamy, then set aside.
In a pan, sauté garlic in olive oil, add peas and tofu, and heat through.
Add spinach and season with salt and pepper.
Add cooked pasta and sauce.
Use reserved pasta water to thin out the sauce if it is very thick.
Toss to coat, and season with chili flakes, pea shoots, salt, and pepper.
