Vegan Rigatoni Pasta with Tomato Sauce and Cheese
Satisfy your comfort food cravings with this Vegan Rigatoni Pasta with Tomato Sauce and Cheese, a deliciously hearty plant-based twist on an Italian classic. This recipe features perfectly al dente rigatoni pasta enveloped in a rich, aromatic tomato sauce made with simple pantry staples like tomato puree, garlic, and a blend of dried herbs. The real star is the creamy vegan cheese sauce, crafted from cashews, nutritional yeast, and a touch of lemon juice for a velvety, tangy finish. In just 45 minutes, you’ll have a wholesome, dairy-free dish topped with fresh basil leaves for an extra burst of flavor. Perfect for weeknight dinners or impressing guests with a vegan-friendly Italian meal, this recipe is as easy to make as it is delightful to eat!
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Recipe Information
Ingredients
- 400 grams Rigatoni pasta
- 2 tablespoons Olive oil
- 1 medium Onion
- 3 large Garlic cloves
- 800 grams Tomato puree
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Sugar
- 3 tablespoons Nutritional yeast
- 100 grams Cashew nuts
- 2 tablespoons Lemon juice
- 3 cups Water
- 10 grams Fresh basil leaves
Instructions
Soak the cashew nuts in warm water for 10 minutes, then drain and set aside.
Bring a large pot of water to a boil and add a pinch of salt.
Add the rigatoni pasta and cook according to the package instructions until al dente, then drain and set aside.
While the pasta cooks, heat the olive oil in a large saucepan over medium heat.
Dice the onion and mince the garlic cloves, then add them to the pan. Sauté for about 5 minutes until the onion becomes translucent.
Add the tomato puree, dried oregano, dried basil, salt, black pepper, and sugar to the saucepan. Stir to combine and bring the sauce to a simmer.
Reduce the heat to low and let the sauce simmer gently for about 15 minutes, stirring occasionally.
To make the vegan cheese, place the soaked cashew nuts, nutritional yeast, lemon juice, and 1/2 cup of water in a blender. Blend until smooth and creamy.
Add the cooked rigatoni pasta to the tomato sauce and gently toss until evenly coated.
Serve the pasta hot, topped with a generous drizzle of the cashew cheese sauce and garnished with fresh basil leaves.
Nutrition Facts
Calories |
1945 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.4 g | 103% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3258 mg | 142% | |
| Total Carbohydrate | 263.3 g | 96% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 63.1 g | ||
| Protein | 66.7 g | 133% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 310 mg | 24% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 4973 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
