Creamy Vegan Rigatoni
This vegan rigatoni is coated in a luscious, creamy sauce made from cashews and nutritional yeast, with garlic, fresh herbs, and a hint of lemon. It’s comfort food at its best—rich, satisfying, and packed with plant-based protein. Perfect for a weeknight dinner or meal prep.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Ingredients
For the Pasta:
12 oz (340g) rigatoni or pasta of choice
Salt for boiling water
For the Creamy Sauce:
1 cup raw cashews
1 ½ cups water or unsweetened plant milk (soy, oat, almond)
3 cloves garlic
2 tbsp nutritional yeast
2 tsp lemon juice
1 tsp Dijon mustard
Salt & black pepper to taste
1 tbsp olive oil
Optional: ½ tsp smoked paprika or chili flakes for mild heat
For the Veggies:
1 cup cherry tomatoes, halved
1 cup baby spinach or kale
½ cup roasted red peppers, sliced
½ cup peas or zucchini slices
For Garnish:
Fresh basil or parsley
Toasted pine nuts
Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil.
Cook rigatoni according to package instructions until al dente. Drain and set aside, reserving ½ cup pasta water.
2. Make the Creamy Sauce
In a blender, combine soaked cashews, water/plant milk, garlic, nutritional yeast, lemon juice, Dijon mustard, salt, and pepper. Blend until completely smooth.
Heat olive oil in a large skillet over medium heat. Add cherry tomatoes and cook 2–3 minutes until softened.
Pour in the cashew cream sauce and simmer 3–5 minutes, stirring frequently. Add pasta water if needed to reach desired consistency.
3. Add Veggies and Pasta
Stir in spinach, roasted red peppers, peas, or zucchini. Cook until greens wilt and veggies are heated through.
Add cooked rigatoni and toss until well coated in the creamy sauce. Adjust seasoning as needed.
4. Serve
Divide pasta among plates or bowls.
Garnish with fresh basil, parsley, and toasted pine nuts.
Tips
Make it extra cheesy: Add 1–2 tbsp vegan Parmesan on top.
Meal prep: Keep pasta and sauce separate; combine just before serving.
Protein boost: Add sautéed chickpeas, vegan sausage, or lentils.
Smooth sauce: Blend cashews as finely as possible; warm slightly before adding to pasta.
Frequently Asked Questions
Q: Can I use store-bought vegan cream instead of cashews?
A: Yes, coconut cream or oat cream works, but cashews give the best creamy texture.
Q: Can I make this gluten-free?
A: Use gluten-free rigatoni or any other pasta alternative.
Q: How long does it last?
A: Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of plant milk.
Nutritional Information
Calories: 430 kcal
Protein: 15g
Carbs: 55g
Fiber: 7g
Fat: 18g
Saturated Fat: 2g
Sodium: 320mg