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.


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