This vegan pasta uses homemade cashew cream and red pepper flakes to make a silky, spicy sauce. This recipe is great for weeknight dinnesr because it's made in one pot in under 30 minutes.
1-2teaspoonsred pepper flakesplus more for serving
10ouncesdiced tomatoes and green chilesI use Rotel brand
4cupsvegetable broth
8ouncesrigatonisee note #1
½cupshredded vegan parmesanI use Follow Your Heart brand
basilfor serving
Cashew Cream
1cupraw unsalted cashews
1cuphot water
1tablespoonlemon juicefrom half a small lemon
1tablespoonolive oil
¼teaspoonsalt
Instructions
Before you begin, cover cashews with at least one inch of almost boiling water in a heat-safe bowl. Soak for 10-15 minutes. Make sure to reserve the soaking liquid.
Heat a large pot (at least 5 quarts) or deep saute pan over medium-high heat. Once hot, add 1 tablespoon of olive oil. To the hot oil add the diced onion, sliced vegan sausage, and ¼ teaspoon salt.
Cook until the onion is golden and the sausage is browned, about 5 minutes. Add in the garlic and tomato paste. Cook another 1-2 minutes, stirring occassionally, until the garlic is aromatic.
Add the Worcestershire sauce to deglaze the pan. Add the red pepper flakes, tomatoes, and vegetable broth. Bring to a rapid simmer over medium-high heat.
Add the pasta. It should be mostly covered by the liquid. If not, add in an extra half cup broth or water. Reduce to a low simmer and cover. Stir after 5 minutes, then replace the lid and cook until the pasta is al dente, about 10 minutes total.
While the pasta is cooking, make the cashew cream by mixing together the soaked cashews, lemon juice, olive oil, salt, and ¾ cup reserved water to a blender. Blend until smooth. Add remaining ¼ cup water as needed to thin to a pourable consistency.
Add 1 cup of the cashew cream to the cooked pasta. Simmer on low another 2-3 minutes to incorporate. Stir in ½ cup shredded vegan parmesan just before serving. Enjoy!
Notes
Pasta: Any medium-size pasta shape works. Whole wheat pasta can also be used. I haven't tested this recipe with gluten-free or protein pasta shapes.
Sausage: I use Tofurkey Italian-style sausage but any similar type works.
For extra veggies, try sauteing diced bell pepper alongside the onion or stir in a few handfuls of fresh spinach at the end.
Leftovers: Best enjoyed within 3-4 days. Store leftovers in an airtight container in the fridge. Reheat individual portions in the microwave in ~2 minutes or reheat on the stove over medium heat with a splash of broth to thin the sauce. Stir occasionally until warmed through.
Thickening the sauce: This is a pretty sauce-y pasta. To thicken the sauce, simply continue simmering uncovered until the sauce reaches your desired consistency.