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VEGAN TUSCAN RIGATONI

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


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. Once the water is boiling, cook your pasta until it is al dente. Drain when finished. 
  4. ................
  5. Click here to get more instructions

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