Easy Vegan Tuscan Rigatoni
Ingredients
- 1 cup raw cashews, soaked overnight
- 1/2 cup vegetable broth
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 2 tbsp olive oil
- 5 cloves garlic, chopped
- 4 cups baby spinach
- 3/4 cups sun dried tomatoes
- 1/3 cups white wine, vegan
- 16oz rigatoni
- salt and pepper to taste
Preparation
Start boiling water for your rigatoni, cook according to package instructions.
While you are bringing water to a boil, drain the soaked cashews and 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.
Once the water is boiling, cook your pasta until it is al dente. Drain when finished.
In the meantime, heat the olive oil in a large skillet, on medium high. Add the garlic and sauté for a minute. Then add the spinach and sun dried tomatoes. Season with a pinch of salt and pepper.
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.
Now stir in the cashew cream sauce until completely combined. Taste and adjust seasoning adding more salt and pepper as needed.
Turn the heat off and add the rigatoni to the skillet. Toss the pasta in the sauce and coat completely. Serve immediately! It’s topped with fresh basil and cracked black pepper!
