Vegan Rigatoni With Cashew Cream & Kale
Get ready to dive into the world of vegan cuisine with our creamy rigatoni, featuring a luscious cashew cream sauce, vibrant kale, and juicy tomatoes. Trust me, this dish is a game-changer for both vegans and non-vegans alike!
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine Italian
- 2 Pieces beefsteak tomatoes
- 1 onion
- 1 Bulb garlic
- 1 Cup cashews
- 3 tablespoon nutritional yeat
- 5 tablespoon olive oil
- 1 Handful basil
Cook rigatoni as directed in package. Different brands and sizes of noodle have different cooking time. Salt and oil pasta water.
Cut up Tomatoes, aromatics and kale. Produce can be substituted with whatever you have on hand. That's the beauty of cooking. You get to create your own combinations by knowing simple foundational principles. Saute in a pan with olive oil, seasoning as you go.
Make cashew cream by blitzing nutritional yeast, cashews, water salt & oil. Adjust to thickness and taste of your liking.
It's time to bring all the elements together. Combine the cooked rigatoni with the dreamy cashew cream sauce, ensuring every pasta piece is coated in that creamy goodness. Then, gently fold in the sautéed kale and tomatoes, allowing the flavors to mingle and dance on your palate. The combination of textures and flavors will leave you craving more!To elevate your dish, consider garnishing it with some fresh basil leaves or a sprinkle of vegan parmesan. Not only will it add a pop of color, but it will also enhance the overall taste. Remember, we eat with our eyes first, so take a moment to plate your creation beautifully. Your guests (or just you!) will be impressed by your culinary skills.
Keyword cashew cream, italian, kale, pasta, rigatoni, tomatoes