Vegan Tuscan Rigatoni

Look, I’m going to be straight with you.

This Vegan Tuscan Rigatoni is ridiculously creamy. Like, nobody will guess it’s dairy-free.

I’m talking about a cashew cream sauce that coats every ridged piece of pasta. Tender rigatoni mixed with baby spinach and sun-dried tomatoes. And the best part? You can make this in under 40 minutes.

Whether it’s a Tuesday night or you’ve got friends coming over, this plant-based Italian dish will have everyone asking for the recipe.

Why You’ll Love This Recipe

Here’s the thing about this pasta:

• It’s incredibly creamy – The cashew sauce is so smooth and rich, even your non-vegan friends will be shocked
• Simple ingredients – No fancy stuff here. Just pantry staples and fresh veggies
• Quick to make – About 40 minutes from start to finish
• Packed with nutrients – Spinach, sun-dried tomatoes, and protein-rich cashews
• Total crowd-pleaser – I’ve served this to skeptical meat-eaters who came back for seconds

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Servings: This feeds 4-6 people as a main dish. Got a dinner party? Just double everything.

Difficulty: Easy. Even if you’re new to cooking, the cashew cream comes together in minutes with a blender.

Required Kitchen Tools

• Large pot for boiling pasta
• High-speed blender or food processor
• Large skillet or sauté pan
• Colander
• Wooden spoon or spatula
• Measuring cups and spoons

Ingredients for Vegan Tuscan Rigatoni

This Italian-inspired pasta uses simple, wholesome ingredients.

The cashew sauce? It tastes just like traditional cream sauce. And the sun-dried tomatoes with fresh spinach add both color and nutrition.

Here’s what you’ll need:

For the Cashew Cream Sauce:

• Raw Cashews (1 cup): Soak these for at least 2 hours, or boil them for 10 minutes to soften
• Vegetable Broth (1 cup): This adds depth and helps blend everything smoothly
• Nutritional Yeast (3 tablespoons): Gives you that cheesy, nutty flavor
• Lemon Juice (2 tablespoons): Brightens everything up with tangy freshness
• Garlic (3 cloves): Minced for aromatic flavor
• Salt and Pepper: To taste

For the Pasta:

• Rigatoni (12 ounces): Those ridged tubes hold sauce like a dream
• Olive Oil (2 tablespoons): For sautéing
• Baby Spinach (4 cups, packed): Wilts down for a nutritious boost
• Sun-Dried Tomatoes (1/2 cup): Chopped, adds sweet-tangy richness
• White Wine (1/4 cup): Deglazes the pan and adds complexity (you can use extra broth if you prefer)

Variations for Vegan Tuscan Rigatoni

Want to mix things up? Here are some ideas:

• Add protein – Toss in white beans, chickpeas, or crispy tofu
• Try different pasta – Penne, fusilli, or shell pasta work great
• Extra vegetables – Mushrooms, roasted red peppers, or cherry tomatoes are delicious additions
• Herb it up – Fresh basil, oregano, or Italian parsley add bright herbal notes
• Make it spicy – Add red pepper flakes for a kick
• Nut-free option – Replace cashews with silken tofu blended with the same seasonings

How to Make Vegan Tuscan Rigatoni Step-by-Step Instructions

1. Prepare the Cashews

Soak raw cashews in hot water for at least 2 hours.

Or boil them for 10 minutes to soften.

Drain well before using.

2. Make the Cashew Cream Sauce

Add drained cashews, vegetable broth, nutritional yeast, lemon juice, minced garlic, salt, and pepper to a high-speed blender.

Blend on high for 1-2 minutes until completely smooth and creamy.

Set aside.

3. Cook the Rigatoni

Bring a large pot of salted water to a boil.

Add rigatoni and cook according to package directions until al dente (usually 10-12 minutes).

Important: Reserve 1 cup of pasta water before draining.

4. Sauté the Vegetables

While pasta cooks, heat olive oil in a large skillet over medium heat.

Add sun-dried tomatoes and cook for 2 minutes until fragrant.

Pour in white wine and let it simmer for 1-2 minutes.

5. Add Spinach

Add baby spinach to the skillet in batches.

Stir until wilted. This takes about 2-3 minutes.

6. Combine Everything

Pour the cashew cream sauce into the skillet with the vegetables.

Stir well and let it warm through for 2 minutes.

Add the drained rigatoni and toss until every piece is coated.

If the sauce is too thick? Add reserved pasta water a little at a time until you reach desired consistency.

7. Season and Serve

Taste and adjust salt and pepper as needed.

Serve immediately while hot.

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Serving and Decoration

How to Serve Vegan Tuscan Rigatoni:

This hearty pasta works wonderfully as a complete meal. But you can also pair it with:

• Crusty bread – Garlic bread or focaccia for soaking up extra sauce
• A simple salad – Arugula with lemon vinaigrette is perfect
• Fresh herbs – Garnish with fresh basil or parsley for color and flavor
• Vegan parmesan – Store-bought or homemade cashew parmesan on top
• Roasted vegetables – Roasted broccoli or asparagus make great sides

Decoration Tips:

Plate the pasta in shallow bowls.

Drizzle with good olive oil.

Add fresh basil leaves.

Sprinkle with red pepper flakes for a restaurant-style presentation.

Storing Vegan Tuscan Rigatoni

• Refrigerator: Store leftovers in an airtight container for 3-4 days. The sauce may thicken when cold, so add a splash of vegetable broth when reheating.
• Freezer: Freeze in individual portions for up to 2 months. Thaw in the refrigerator overnight before reheating.
• Reheating: Warm gently on the stovetop with a bit of broth or water, stirring frequently. You can also microwave in 30-second intervals, stirring between each.

Tips and Tricks for Success

• Soak cashews ahead – I usually prepare them the night before for easy blending
• Use hot pasta water – This helps the sauce stick better to the noodles
• Don’t overcook spinach – Add it at the end so it stays bright green and doesn’t turn mushy
• Choose quality sun-dried tomatoes – Oil-packed ones have way better flavor and texture than dry-packed
• Blend sauce completely – A high-speed blender gives the smoothest, creamiest texture. If you’re using a regular blender, just blend longer
• Taste as you go – Adjust salt, pepper, and lemon juice to your preference before serving

Nutrition

Nutrient	Per Serving (1/4 recipe)
Calories	420
Total Fat	16g
Saturated Fat	2g
Carbohydrates	56g
Fiber	5g
Protein	14g
Sodium	380mg
Vitamin A	45% DV
Vitamin C	20% DV
Calcium	8% DV
Iron	25% DV

Note: Nutrition information is approximate and may vary based on specific ingredients used.

Vegan Tuscan Rigatoni FAQs

Can I make this nut-free?

Yes. Replace cashews with 1 cup silken tofu blended with the same seasonings. The texture will be slightly different but still creamy.

Do I have to soak the cashews?

Soaking creates the smoothest sauce. But if you’re short on time, you can quick-soak by boiling cashews for 10 minutes.

Can I use a different pasta shape?

Absolutely. Penne, shells, fusilli, or any short pasta works well. The sauce clings nicely to ridged or curved shapes.

Is white wine necessary?

No. You can substitute with extra vegetable broth or even water. The wine adds depth but isn’t essential.

How do I prevent the sauce from being grainy?

Use a high-speed blender and blend for at least 1-2 minutes. Make sure cashews are well-soaked and soft before blending.

Can I make this gluten-free?

Yes. Simply use your favorite gluten-free pasta. The sauce is naturally gluten-free.