entrees

Vegan Tuscan Rigatoni

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
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
  • 1 Box Rigatoni
  • Salt and Pepper to taste
Instructions
  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!

 

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59 Comments

  • Reply
    Peninggi badan
    July 9, 2017 at 2:37 am

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

  • Reply
    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!

    • Reply
      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!

  • Reply
    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!

    • Reply
      Briana
      July 30, 2017 at 9:09 pm

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

      • Reply
        Lauren Hartmann
        July 31, 2017 at 1:12 am

        Yes! I bet that would work!

    • Reply
      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.

    • Reply
      Marco
      April 18, 2018 at 11:06 am

      I made it just now with sunflower seeds, which only need soaking for 4 hours or a bit less, and the result was mind-blowing!

  • Reply
    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!

    • Reply
      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!

      • Reply
        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!!!

        • Reply
          Lauren Hartmann
          August 9, 2017 at 2:11 pm

          Yay!

  • Reply
    lexielouise07
    August 14, 2017 at 5:37 am

    This recipe is delicious, thank you!!

    • Reply
      Lauren Hartmann
      August 14, 2017 at 10:06 am

      Yay! I’m so glad you liked it!

  • Reply
    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!

    • Reply
      Lauren Hartmann
      September 4, 2017 at 10:06 am

      That makes me super happy!

  • Reply
    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!

    • Reply
      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!

  • Reply
    Jesse
    September 15, 2017 at 9:11 pm

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

  • Reply
    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?

    • Reply
      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.

  • Reply
    Kiara
    October 1, 2017 at 9:48 pm

    Can I eat this for lunch everyday….

    • Reply
      Lauren Hartmann
      October 1, 2017 at 10:02 pm

      Haha. Totally!

  • Reply
    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!

    • Reply
      Lauren Hartmann
      October 6, 2017 at 7:18 pm

      I hope you love it!

  • Reply
    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?

    • Reply
      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!

  • Reply
    runswithknittingneedles
    October 12, 2017 at 3:08 pm

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

    • Reply
      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!😄

  • Reply
    Anna Spooner
    October 15, 2017 at 10:48 pm

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

    Thanks!

    • Reply
      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.

  • Reply
    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 🙂

    • Reply
      Lauren Hartmann
      October 18, 2017 at 1:50 pm

      Yay! Also, I love mushrooms! Great idea!

  • Reply
    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.

    • Reply
      Lauren Hartmann
      November 3, 2017 at 3:27 pm

      Yay! I so glad to hear it!

  • Reply
    Kristin
    November 19, 2017 at 9:45 pm

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

    • Reply
      Lauren Hartmann
      November 20, 2017 at 2:38 pm

      Awesome! I’m so happy to hear that!

  • Reply
    charlenehui
    November 24, 2017 at 6:51 am

    Thanks so much Lauren Hartmann! I tried this tonight and LOVE IT! I always wanted a creamy pasta recipe that won’t make you feel so heavy and bloated like the conventional one. This is a KEEPER! Deeply appreciate this recipe from you!

    • Reply
      Lauren Hartmann
      November 24, 2017 at 11:58 am

      Yay! This is one of my favorite recipes for sure! I’m so glad you liked it!

  • Reply
    Sarene Condino
    November 24, 2017 at 9:42 am

    This looks soooo wonderful. I’m making it today to bring to a dinner tomorrow out of town night (we’re traveling there in the morning so can’t make it tomorrow). Do you think it will reheat ok—any tips? Thanks!

    • Reply
      Lauren Hartmann
      November 24, 2017 at 4:48 pm

      I have reheated it. It still tasted amazing. If it seems a little dry, you can stir in a splash of non dairy before reheating.

  • Reply
    Sarene Condino
    November 28, 2017 at 5:49 pm

    Wow. This stuff is better than any real deal cream sauce. I just made it tonight and no one knew it wasn’t loaded with cream and cheese. It was truly delicious and I cannot wait to make it for more friends and family. Thank you for this awesome keeper—it’s going on my regular rotation!

    • Reply
      Lauren Hartmann
      November 28, 2017 at 11:35 pm

      Yay! Comments like this make my heart so happy!

  • Reply
    Bobbi Miller
    January 1, 2018 at 4:00 pm

    I have a question. What is the yeast for? Do you really have to have it in the recipe?

    • Reply
      Lauren Hartmann
      January 1, 2018 at 9:04 pm

      Nutritional yeast is for giving it a rich and cheesy flavor. It is very different than regular yeast. However, you can totally skip it if you aren’t a fan. I would just season it a bit more. Maybe taste the sauce without it and see if it needs anything else!😁

  • Reply
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  • Reply
    Julieta Rubin
    January 25, 2018 at 9:07 pm

    I have a tree nut allergy. What could I use as a substitute for cashews in this recipe?

    • Reply
      Lauren Hartmann
      January 26, 2018 at 5:00 pm

      Do you eat soy? You could use tofu as a replacement and blend it with the rest of the sauce ingredients.

      • Reply
        Julieta Rubin
        January 26, 2018 at 12:07 pm

        Yes, I can do soy. Thank you! I’m going to try this recipe this weekend: I can’t wait!

        • Reply
          Lauren Hartmann
          January 26, 2018 at 5:08 pm

          Awesome! I think that will work! It should thicken it like the cashews do!

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  • Reply
    Chrystal
    March 30, 2018 at 9:22 pm

    This was delicious just the way it was created!

  • Reply
    Marco
    April 18, 2018 at 11:04 am

    Hi Lauren. I’m new here. My wife found this recipe and I just made it for us. I’m allergic to nuts so I used sunflower seeds instead of the cashews. The result is delicious!!!! I wish ou could see my face and hear my voice so that I could convey how delicious it has been to eat it and how much I have enjoyed it. I also added some home-made chilli oil (I make it by ,macerating chillis in extra virgin olive oil for a few weeks), and it was mind-blowing!!! Thank you for sharing it!

    • Reply
      Lauren Hartmann
      April 18, 2018 at 3:33 pm

      I’m so happy to hear that! This recipe is definitely one of my favorites! Using sunflower seeds is brilliant, and that is so great to know!

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