Vegan Tuscan Rigatoni Recipe

This vegan Tuscan rigatoni tosses pasta with a creamy cashew sauce built from sun-dried tomatoes, spinach and garlic, simmered in white wine until smoky and rich. It’s dairy free, ready in about 15 to 20 minutes once the cashews are soaked, and makes a properly filling weeknight dinner.

This 15-minute creamy pasta draws on classic Tuscan flavours in a fully plant-based, dairy-free supper.

Rigatoni alla Tuscana (vegan rigatoni)

Carbs are hard to resist, especially pasta, bread and potatoes, and this rigatoni has become a regular in the rotation. It’s straightforward enough for a weeknight, with sun-dried tomatoes, spinach and garlic simmered in white wine giving the sauce a smoky, bacon-like depth, then rich cashew cream tied through at the end.

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The cashews need soaking, ideally overnight, but once that’s done the dish comes together in 15 to 20 minutes. The sauce can be made while the rigatoni cooks, so both finish around the same time and you just toss everything together at the end.

Even family members who aren’t fussed on cooked spinach usually ask for seconds with this one.

Frequently Asked Questions

Can I add extra vegetables to this dish?

Yes. A couple of mushrooms, zucchini or eggplant all work well stirred through the sauce.

Can I use a different kind of kale?

Cavolo nero (Tuscan kale, black kale) can also be used instead of curly kale.

Why does this taste less rich than a meaty Tuscan rigatoni?

This version leaves out the extra oil found in a meat-based Tuscan rigatoni. Add a little more olive oil if you’d like a richer sauce, plus some red chilli or chilli flakes for extra heat.

You’ll Enjoy It Because

It’s quick and straightforward, ready in about half an hour and both vegan and protein-rich.
Cashews make it easy to keep the protein up without meat, which is handy if you’re adding more plant-based meals to your week.

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Ingredients

Salt and pepper to taste
1 tbsp lemon juice
2 tbsp nutritional yeast
2 tbsp olive oil
5 cloves chopped garlic
1/3 cup white wine (80 ml)
1/2 cup vegetable broth (125 ml)
3/4 cup sun-dried tomatoes (about 110 g)
1 cup raw cashews (about 150 g, soaked overnight)
4 cups of baby spinach (about 120 g)
16 oz. (450 g) Rigatoni, regular or GF

Directions

Bring a pot of water to a boil for the rigatoni, then cook as per the package directions.
Strain the soaked cashews and combine them with vegetable broth, nutritional yeast, and lemon juice while the water is heating up. Pulse on high, brushing down the sides as required until homogeneous. It might take a couple of tries. Season to taste with salt and pepper. Leave it in the mixer until you’re ready to use it.
Cook your pasta until it becomes al dente after the water has reached a boil. When you’re done, drain the noodles.
While you are boiling the pasta, heat the olive oil on medium-high in a large pan. Sauté the garlic for one minute. After that, toss in the spinach and sun-dried tomatoes. Add a bit of salt and pepper to taste.
Cook, occasionally stirring, until the spinach has shrunk and the sun-dried tomatoes are tender. Pour in the wine and allow it to simmer for five minutes. If necessary, turn down the heat.
Whisk in the cashew cream sauce until everything is well-mixed. Season to taste, sprinkling more salt and pepper if necessary.
Remove the pan from the heat and add the rigatoni. Fold the pasta in the sauce to cover it fully. Serve right away! Fresh basil and cracked black pepper are always a lovely garnish!

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