Vegan Tuscan Rigatoni

This vegan Tuscan Rigatoni is perfection! Garlicky spinach and sun dried tomatoes cooked in white wine and mixed with cashew cream, tossed with rigatoni!


You’ll Need:


  • 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:


  1. Start boiling water for your rigatoni, cook according to package instructions.
  2. 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.
  3. Get full recipe==>>rabbitandwolves.com

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