Vegan Tuscan Rigatoni

Prep Time
10 mins

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Cook Time
15 mins
Total Time
25 mins

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

Course: Main Course
Servings: 4 servings
Author: Lauren Hartmann
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
Salt and Pepper to taste

Instructions

Start boiling water for your rigatoni, cook according to package instructions.
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.

For full instructions you can go to : https://www.rabbitandwolves.com