Vegan Tuscan Rigatoni

We had friends over for dinner tonight that just went Vegan.  This was so delicious!  I will definitely be making it again.

4 servings

1 c. cashew, soaked
1/2 c. vegetable broth
2 T. nutritional yeast
1 T. lemon juice
2 T. olive oil
5 cloves garlic, chopped
4 c. baby spinach
3/4 c. sun dried tomatoes
1/3 c. white wine
1 box rigatoni
Salt and pepper to taste

Soak cashews.  The recipe said overnight, but I read something that said they go bitter if you soak them too long.  I think anywhere from 3-8 hours is ideal.

Cook pasta according to package directions.

White pasta is cooking, place soaked cashews, vegetable broth, nutritional yeast and lemon juice in a blender.  Blend on high until nice and smooth scraping down the sides as needed.  Add salt and pepper to taste.  Leave in the blender for now.

Heat the olive oil in a large skillet on medium high.  Add the garlic and saute for a minute.  Then add the spinach and sun dried tomatoes.  Season with a pinch of salt and pepper.

Cook for a few minutes until the spinach has wilted and the sun dried tomatoes are soft.  Add the wine and simmer for about 5 minutes.  Reduce heat as needed.  Now stir in the cashew cream sauce until combined.  Taste and add more salt and pepper if needed. 

Turn heat off and add the rigatoni.  Serve immediately.