Vegan Tuscan rigatoni is the best dang 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
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, regular or gluten free
- 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.
- Once the water is boiling, cook your pasta until it is al dente. Drain when finished.
- 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.
- 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 if needed.
- 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!
Video
Seeing this makes me want to eat.
It’s tempting, I feel hungry hehehe
Thanks..
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!
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!
I’m vegetarian and would prefer a ready made cream sauce for this, what kind of sauce would you recommend? Thanks!
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!
I have an almond ricotta – would that work? Thanks again!
Yes! I bet that would work!
You can put the cashews in boiling water n let it sit for 15 mins (off the heat)! i do that all the time, did it for this one. The sauce did come out REALLY thick so maybe….that was why. but it’s always workable!
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.
I do the boiling water over cashews and it works, everytime!
this worked great, thank you for the tip. We loved this recipe!
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!
if you have a high speed blender (vitamix or something similar) you can soak your cashews in boiling water, wait until the water cools, then proceed with the recipe. 😀
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!
Just the veggie broth and lemon juice should make it nice and creamy. You shouldn’t need to add water. I hope you enjoy!
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!!!
Yay!
This recipe is delicious, thank you!!
Yay! I’m so glad you liked it!
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!
That makes me super happy!
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!
Awesome! I’m so happy you liked it! This recipe is definitely one of my favorites!
Just made this and it is so devine!!! Will be making again soon!
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?
It’s the cashew cream sauce that you make in the blender with the cashews and other ingredients that you add into the blender.
Can I eat this for lunch everyday….
Haha. Totally!
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!
I hope you love it!
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?
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!
Do you use oil packed sun dried tomatoes or “dried” sun dried tomatoes?
I used dried sun dried tomatoes, but oil packed would work too, so whatever your preference is!😄
When you say “one box,” do you mean a 16oz box of pasta?
Thanks!
Yes, how ever much your favorite brand is, but I think they are all about 16oz.
I made this last night. I was so good. Next time I’m going to add mushrooms…because I love them 🙂
Yay! Also, I love mushrooms! Great idea!
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.
Yay! I so glad to hear it!
Made this recipe tonight and it was a huge hit! So delicious! Thanks for sharing
Awesome! I’m so happy to hear that!
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!
Yay! This is one of my favorite recipes for sure! I’m so glad you liked it!
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!
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.
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!
Yay! Comments like this make my heart so happy!
I have a question. What is the yeast for? Do you really have to have it in the recipe?
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!😁
I have a tree nut allergy. What could I use as a substitute for cashews in this recipe?
Do you eat soy? You could use tofu as a replacement and blend it with the rest of the sauce ingredients.
Yes, I can do soy. Thank you! I’m going to try this recipe this weekend: I can’t wait!
Awesome! I think that will work! It should thicken it like the cashews do!
This was delicious just the way it was created!
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!
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!
Hello again, Lauren. I just wanted to update you. We keep making this dish regularly, about once a month or every two months. It’s lovely! I was just looking at the photos and I realised there are bits of basil in there that is not in the ingredients list. I’ll add some this time round. Thanks 🙂
I have never commented on a recipe before in all my years of pinning on pinterest and saving recipes on FB. But this is seriously divine! It tastes like it should be in a restaurant somewhere. Thank you so much for this amazing creation!
This makes me so happy! You are so welcome, and thank you for making my day!
I have made this twice, now! It is excellent. This is wonderful as a hot entree or cold as a salad. The second time I added a chopped red pepper, (since I wanted to use it up). Excellent recipe, thank you so much!
Will this reheat well?
I think it still tastes amazing after being reheated. To make sure it stays nice and creamy, I usually add a splash of veggie broth or non dairy milk when reheating it!
I just made it. I forgot to soak the cashews and I had to add peas because I didn’t have enough spinach. It was quite good. Thanks for sharing/inspiring.
Wondering where the white wine comes into the recipie I didn’t see it in directions ?
It’s in the directions under number 5. You add it after sauteing the veggies.
If in doubt, you can always put it in a glass and drnk it, 🙂 There’s a very famous Spanish chef that tells the following joke:
“I always cook with wine, and sometimes I add some to the food”.
Hahaha! Love it!
This was literally the best vegan pasta I’ve ever had…I can’t stop thinking about it lol
Gurrrrllll….Absolutely delicious!! I added homemade tofu sausage crumbles, and kalamata olives (because life is better with olives!). Otherwise, made as written and it was spectacular!
This is the 3rd recipe I have made from your blog. Have you seen the movie Julie and Julia? Well, I am cooking my way through YOUR BLOG! And I will be your first customer when you write a cookbook!
I have also made the swedish lentil balls (that gravy is the greatest thing to happen to me) and the white lasagna soup (my omni boyfriend’s favorite meal!). Based on what I have already made, what should I make next??
Please don’t stop giving us these amazing comfort food recipes!!
You totally just made my day! I love Julie and Julia, and that is so amazing. If you want a sandwich, try the Lentil Frisco Melts! If you want another soup try the Spicy Thai Peanut Ramen! If you want a finger food try the Bang Bang Broccoli or the Garlic Buffalo Brussels Sprouts! If you want a complete meal, try the blackened tofu with cheesy grits!
Made this today for Christmas Eve – it’s delicious! Thank you for a wonderful vegan/gluten free option tasty enough for a holiday dinner! Loved it!
WOW!!! Really glad I stumbled across your blog. This is my first recipe that I’ve made from your blog and it turned out AMAZING!! The o my change I made was I used 1/2 ACV mixed with 1/2 veggie broth in place of the white wine.
Cannot wait to try other recipes on your site. I have a ton saved tp my phone. ❤️
I came across your recipes a few weeks ago and since then I check your blog every day for new deliciousness to try. Everything I’ve made so far has turned our great, but this my friend…THIS….well, you’ve outdone yourself with this one. I share your affinity for carbs and this dish, to me was heaven in a bowl! I switched to a vegan diet about 6 months ago and cooking with you has made it easy and fun! I can’t thank you enough for that…and THIS will be what I will serve my naysaying friends who can’t imagine enjoying vegan food! I suspect a convert or two. 🙂
This is the best comment EVER! I’m so glad you loved it!
This was delicious! Out of spinach so I used broccoli. We will definitely be having this again!
I made this tonight and it was a great hit with my celiac vegan son and omni’s too. The cashew cream is delicious. This is definitely on the make list. I followed the recipe to the letter. Thanks for the recipe.
Would unsweetened cashew milk work? If so how much? Thanks! Can’t wait to try this!
To replace the cashews? Cashew milk won’t work to replace the raw cashews. The cashews are what makes the sauce thick. If you just use cashew milk, you will have a broth not a sauce. You can use cashew milk and try to thicken it with something else. You can try to heat it and thicken it with cornstarch. I have not tested that though. I hope that is kinda helpful! 🙂
Yes thank you!
Can I substitute anything for the wine? Is it totally necessary? Can’t wait to try this!!
I think you can skip it without any detriment to the flavor. You can add a squeeze of lemon to the pan instead of the wine though, if you want to!
Wow! This is so good! The wine makes the recipe
Big hit with our family. I thought I had to share that in our vegan house hold our oldest is allergic to peanuts, treenuts, lentil, chickpea, soy and peas. So to say that cooking is a challenge would be an understatement. A while back I decided adding a can of cannellini beans instead of cashews or almonds was a good idea. It honestly has produced some yummy meals. I did the same with this recipe and it was awesome. Wanted to share incase others needed a nut free hack.
Absolutely loved this recipe! Has become a quick and easy staple meal in our household!
No word of a lie, this has restored my faith in finding an amazing cashew cheeze sauce pasta recipe! I just made this tonight and can’t stop gushing about it to my omni husband (who also said it was phenomenal and would order it in a restaurant happily). Thank you so much for this gem! It will be in a constant rotation in my house!
We are working on a healthier diet, but super scared of cashew cheese sauce….we are a huge cheese loving family!!! What can I expect in the way of taste and texture….I also have picky guys. Lol
It is super thick and creamy and so so so good! I think even if you love cheese and cream sauces, you will love this. Just make sure you blend really well so it is totally smooth!
OMG, it’s so delicious. I made it for 4 people so we have some leftovers but we ate it all. So good. I added it to my monthly rotation
Greetings from Germany
I also was thinking of bringing this to a potluck. Instead of bringing it cold, do you think putting it in a crockpot right after cooking on keep warm would work?
I think that would work, I have not tried that though, so I don’t want to steer you in the wrong direction. My only worry would be that it might dry out a bit, but you could always add a splash of non-dairy milk and stir it before serving.
Wow! So yummy, I used dandelion greens instead of spinach but otherwise followed the recipe and I am in love!!!!
this was lovely! it’ll be a repeat recipe for sure.
A seriously scrumptious dish! And so easy to make. I topped it with some tempeh bacon-style crumble and it put it over the top. Your flavours are always bang-on.
Delicious!!! the real test is when I taste a new recipe and if I say “Are You Kidding Me?” That means a home run! And I’m pretty sure I disturbed the neighbours!
Doubled this recipe for Father’s day and it was delicious despite what I though might be a ruinous ingredient error I made. I didnt have fresh basil, so was using dried, and accidentally dumped in 1/4 cup! Somehow it didn’t overwhelm the other ingredients and was still so tasty! It was easy to make despite me being ham handed. The only other changes I intentionally made were to add some shallots and some Beyond Italian sausage. I will definitely make this again!
This was absolutely amazing!!! I will definitely make again. Thank you for this great recipe!
Absolutely love this! I’ve made it several times over the past year. I usually double the sauce, though. This last time I added sautéed mushrooms and it was amazing! Thank you for the recipe!
I never leave comments, but THIS deserved a comment! I’m new to the Vegan world and this was outstanding. I’ve been missing creamy pasta dishes, but this hit the spot. I added a little pasta water at the end to thin it out and it was DELICIOUS! Thanks for the recipe. So glad my friend shared this with me.
I’ve been cooking vegan for 2 years now and this is the BEST pasta dish I’ve tried yet. So delicious will be adding this to my list of faves!
Really enjoyed this recipe.
Loved the kick of the sun-dried tomatoes.
We added black olives too which was good!
Thanks for the recipe!
This was delicious! I did substitute chicken broth for vegetable broth and wine. I also made it with whole wheat penne pasta and it was great! I look forward to maki g this easy meal again!
This was literally so amazing. I didn’t expect it to be so good! And I didn’t soak my cashews and it turned out great! Gave the sauce a bit of texture that was really fun. Definitely going to have to make this for other people!!!! Ahhh so good! You sold me.
Wonderful dish!
Will make it a staple in our routine dinner! Thank you!
Made the dish with. massaged kale instead of spinach and added yellow squash….
I’ve been looking for a pasta dish like this! Thank you!
Amazing! The whole family absolutely loves it! This recipe has a permanent place in our fav pasta recipes of all time. Thank you for Sharing !!! This is a must try!
I’m not vegan and loved this!! I like more seasoning in my food than some and knocked it up a little bit by adding smoked paprika and some red pepper flakes. Also, added mushroom and it was soooooooo good. This is a new staple for me. Thank you!!!!!!
This came out excellent. Great flavor combinations and easy enough to put together for a weeknight dinner. My husband has asked to have it again so an overall win for us. I topped with basil as suggested in the recipe- I feel like that really adds to the dish. Thank you for another great recipe!