Vegan Tuscan Rigatoni

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

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 cup Sun-dried tomatoes
1/3 cup white wine vegan
1 box Rigatoni pasta
Salt/pepper to taste

Begin by cooking your pasta according to the packaging.

While your pasta is cooking, add the soaked cashews, 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.

Add salt and pepper to taste. Set aside.

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. 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.
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