Vegan Tuscan Rigatoni Pasta
Ingredients
- 1 cup raw cashews
- 1/2 cup vegetable broth
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 2 tbsp olive oil
- 5 cloves garlic
- 4 cups baby spinach
- 3/4 cup sun-dried tomatoes
- 1/3 cup white wine
- 16 oz rigatoni
- Salt and pepper to taste
Preparation
Soak the cashews in water overnight.
Chop the garlic.
Cook the rigatoni in salted boiling water according to package instructions. Drain and set aside.
In a blender, combine the soaked cashews, vegetable broth, nutritional yeast, and lemon juice. Blend until smooth to make the cream sauce.
In a large skillet, heat olive oil over medium heat. Add the chopped garlic and sauté for 1-2 minutes until fragrant.
Add the baby spinach, sun-dried tomatoes, and white wine to the skillet. Cook until the spinach is wilted and the wine has reduced, about 5 minutes.
Stir in the cream sauce and cook for another 2-3 minutes until heated through.
Add the cooked rigatoni to the skillet and toss to combine. Season with salt and pepper to taste.
Serve immediately.
