Vegan Tuscan Rigatoni

entrees | July 2, 2017 | By

The Best Damn Pasta ever! Seriously.

I love carbs! Pasta, bread, potatoes, give me all the carbs. I am a bit of a self proclaimed pasta connoisseur, and I must admit, I have out done myself with this one. This Vegan Tuscan Rigatoni is amazing! Super quick and easy, the perfect week night meal. Super garlicky sun dried tomatoes and spinach cooked with white wine, and then mixed with creamy dreamy cashew cream. Toss with pasta and you will not even understand why this pasta is so damn delicious!

Someway, somehow, the combination of sun dried tomatoes, spinach and garlic cooked in white wine takes on a smokey bacon like quality. It is truly incredible! I discover something new while cooking every day. It is thrilling and wonderful.

I love how a simple pasta can be made outstanding using different veggies, and a depth of flavor can be created using only plant based ingredients! You do need to soak your cashews, preferably overnight. However, once that has been done, this is a 15-20 minute meal! My favorite kind of meal!

The entire sauce can be created while the rigatoni cooks, so once the pasta is done, you can just toss it all together. I got the idea for a Tuscan pasta from Tuscan Shrimp and Chicken dishes I have seen. Sun dried tomatoes, spinach, wine in a cream sauce. I thought how amazing would that sauce be over some rigatoni?

This vegan Tuscan Rigatoni is the most amazing pasta dish I have had in a very long time. Smokey, a little sweet, garlicky, creamy and everything I dream of in a perfect pasta dish! I hope you love this recipe, even my cooked spinach hating husband loves it! So, I am pretty sure I can get anyone to love this one!

Vegan Tuscan Rigatoni
Prep Time
10 mins
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
  • 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
  • 1 Box Rigatoni
  • Salt and Pepper to taste
  1. Start boiling water for your rigatoni, cook according to package instructions.

  2. While you are bringing water to a boil, 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. Now add salt and pepper to taste. Just leave in the blender for a few minutes until you need it. 

  3. Once the water is boiling, cook your pasta until it is al dente. Drain when finished. 

  4. In the mean time, 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. 

  5. 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. 

  6. Now stir in the cashew cream sauce until completely combined. Taste and adjust seasoning adding more salt and pepper if needed. 

  7. Turn the heat off and add the rigatoni to the skillet. Toss the pasta in the sauce and coat completely. Serve immediately! I topped mine with fresh basil and cracked black pepper!



  1. Peninggi badan

    July 9, 2017 at 2:37 am

    Seeing this makes me want to eat.
    It’s tempting, I feel hungry hehehe

  2. Megan J.

    July 20, 2017 at 6:36 pm

    Can I use something else (non-alcoholic) besides the wine? And could I use raw tomatoes instead of sun dried? I never have those two ingredients on hand!

    • Lauren Hartmann

      July 20, 2017 at 10:44 pm

      Sure, you can use some lemon juice or your favourite vinegar. Just something to give it some acid. Also, you can use fresh tomatoes if you want. I would just cook them a bit like you would with the sun dried tomatoes. It will change the flavor a little, but I think it would still be delicious! I hope that helps!

  3. Briana

    July 30, 2017 at 9:05 pm

    Is there anything I could use instead of the cashews soaked overnight? I want to make the recipe tonight and I haven’t done that prep! Thanks!

    • Briana

      July 30, 2017 at 9:09 pm

      I have an almond ricotta – would that work? Thanks again!

      • Lauren Hartmann

        July 31, 2017 at 1:12 am

        Yes! I bet that would work!

    • Lauren Hartmann

      July 31, 2017 at 1:11 am

      If you have cashews, you can boil water and let it cool for a few minutes so that it is still really hot but not boiling and pour it over cashews and let them sit about 15-20 minutes. Or you can try silken tofu, however I have not tested it with tofu, I think it would be delicious. I will try to think of more options if neither of those will work.

  4. Kayla

    August 7, 2017 at 12:21 am

    Hi Lauren ???? Thank you for sharing this recipe, it looks delicious and I can’t wait to try it out. I’ll be making it for dinner tomorrow! I was wondering if I needed to add water when I blend the cashews in addition to the vet broth and lemon juice?
    Thanks again!

    • Lauren Hartmann

      August 7, 2017 at 12:52 pm

      Just the veggie broth and lemon juice should make it nice and creamy. You shouldn’t need to add water. I hope you enjoy!

      • Kayla

        August 8, 2017 at 2:23 pm

        Yum! This recipe is soooo good! I followed all your direction and I couldn’t be happier! This was the first time I made a vegan pasta and it won’t be last time I make this one! Thanks a bunch!!!

        • Lauren Hartmann

          August 9, 2017 at 2:11 pm


  5. lexielouise07

    August 14, 2017 at 5:37 am

    This recipe is delicious, thank you!!

    • Lauren Hartmann

      August 14, 2017 at 10:06 am

      Yay! I’m so glad you liked it!

  6. Harmony

    September 3, 2017 at 10:47 pm

    This was so good! I used smoked sun-dried tomatoes so they had even more of that bacon-y flavor. I’ll make this again!

    • Lauren Hartmann

      September 4, 2017 at 10:06 am

      That makes me super happy!

  7. Lisa

    September 13, 2017 at 9:13 pm

    Made this recipe tonight and it was fabulous! Love the flavors and that is was easy to make. This will surely be a repeat meal for me!

    • Lauren Hartmann

      September 13, 2017 at 11:57 pm

      Awesome! I’m so happy you liked it! This recipe is definitely one of my favorites!

  8. Jesse

    September 15, 2017 at 9:11 pm

    Just made this and it is so devine!!! Will be making again soon!

  9. Tammy

    September 26, 2017 at 11:40 pm

    What do you mean by cashew cream sauce? Is there such a thing OR is it some of the ingredients above that make a cream sauce? Do I buy like 35% cream or something?

    • Lauren Hartmann

      September 26, 2017 at 11:47 pm

      It’s the cashew cream sauce that you make in the blender with the cashews and other ingredients that you add into the blender.

  10. Kiara

    October 1, 2017 at 9:48 pm

    Can I eat this for lunch everyday….

    • Lauren Hartmann

      October 1, 2017 at 10:02 pm

      Haha. Totally!

  11. christina

    October 5, 2017 at 10:19 pm

    Looking for something special for a friend’s dinner….and I think this is IT! Will be trying it out this weekend. Thanks for posting!

    • Lauren Hartmann

      October 6, 2017 at 7:18 pm

      I hope you love it!

  12. Jenica Raney

    October 9, 2017 at 3:06 am

    I need to bring a pasta salad to a large potluck setting and want to make sure there’s something vegan for me to eat. I see this is meant to heat and serve immediately; however, do you think this could pass for a chilled pot luck style pasta salad?

    • Lauren Hartmann

      October 9, 2017 at 9:46 am

      I have eaten it cold before, and I thought it was delicious! So, yes, I think that would work!😄 My only suggestion would be to make the cream sauce a bit thinner by adding a few more splashes of veggie broth, just because it thickens as it chills. I hope it works out!

  13. runswithknittingneedles

    October 12, 2017 at 3:08 pm

    Do you use oil packed sun dried tomatoes or “dried” sun dried tomatoes?

    • Lauren Hartmann

      October 12, 2017 at 3:49 pm

      I used dried sun dried tomatoes, but oil packed would work too, so whatever your preference is!😄

  14. Anna Spooner

    October 15, 2017 at 10:48 pm

    When you say “one box,” do you mean a 16oz box of pasta?


    • Lauren Hartmann

      October 15, 2017 at 10:50 pm

      Yes, how ever much your favorite brand is, but I think they are all about 16oz.

  15. Sara

    October 17, 2017 at 9:57 pm

    I made this last night. I was so good. Next time I’m going to add mushrooms…because I love them 🙂

    • Lauren Hartmann

      October 18, 2017 at 1:50 pm

      Yay! Also, I love mushrooms! Great idea!

  16. Lauren

    November 3, 2017 at 7:25 am

    I found this recipe about a month ago and have made it like 6 times. I LOVE THIS. I’ve added asparagus, mushrooms and extra sundried tomatoes. No matter how you play with it..this pasta is THA BOMB.

    • Lauren Hartmann

      November 3, 2017 at 3:27 pm

      Yay! I so glad to hear it!

  17. Kristin

    November 19, 2017 at 9:45 pm

    Made this recipe tonight and it was a huge hit! So delicious! Thanks for sharing

    • Lauren Hartmann

      November 20, 2017 at 2:38 pm

      Awesome! I’m so happy to hear that!


Leave a Reply

Food Blog Theme from Nimbus
Powered by WordPress

%d bloggers like this: