Vegan Rigatoni Pasta with Tomato Sauce and Cheese

Savor the comforting flavors of this Vegan Rigatoni Pasta with Tomato Sauce and Cheese, a plant-based twist on a classic Italian favorite! Perfectly al dente rigatoni is enveloped in a rich, herby tomato sauce made with onion, garlic, and a medley of dried oregano and basil for depth of flavor. The star of the dish is the luscious vegan cashew cheese, blended with nutritional yeast and a hint of lemon for a creamy, cheesy topping that’s entirely dairy-free. Ready in just 45 minutes, this delicious and wholesome recipe is ideal for weeknight dinners or family gatherings. Garnished with fresh basil leaves, this vegan pasta dish delivers bold flavors and satisfying textures that are sure to impress. Whether you're a seasoned vegan or simply looking for a nourishing meat-free meal, this recipe is a must-try!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 400 grams Rigatoni pasta
• 2 tablespoons Olive oil
• 1 medium Onion
• 3 large Garlic cloves
• 800 grams Tomato puree
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Sugar
• 3 tablespoons Nutritional yeast
• 100 grams Cashew nuts
• 2 tablespoons Lemon juice
• 3 cups Water
• 10 grams Fresh basil leaves

Directions

Step 1

Soak the cashew nuts in warm water for 10 minutes, then drain and set aside.

Step 2

Bring a large pot of water to a boil and add a pinch of salt.

Step 3

Add the rigatoni pasta and cook according to the package instructions until al dente, then drain and set aside.

Step 4

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

Step 5

Dice the onion and mince the garlic cloves, then add them to the pan. Sauté for about 5 minutes until the onion becomes translucent.

Step 6

Add the tomato puree, dried oregano, dried basil, salt, black pepper, and sugar to the saucepan. Stir to combine and bring the sauce to a simmer.

Step 7

Reduce the heat to low and let the sauce simmer gently for about 15 minutes, stirring occasionally.

Step 8

To make the vegan cheese, place the soaked cashew nuts, nutritional yeast, lemon juice, and 1/2 cup of water in a blender. Blend until smooth and creamy.

Step 9

Add the cooked rigatoni pasta to the tomato sauce and gently toss until evenly coated.

Step 10

Serve the pasta hot, topped with a generous drizzle of the cashew cheese sauce and garnished with fresh basil leaves.

Nutrition Facts

Serving size	(2283.6g)

Amount per serving	% Daily Value*
Calories	1944.6

Total Fat 80.4g	0%
Saturated Fat 14.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 3258.0mg	0%
Total Carbohydrate 263.3g	0%
Dietary Fiber 32.5g	0%
Total Sugars 63.1g
Protein 66.7g	0%

Vitamin D 0IU	0%
Calcium 309.5mg	0%
Iron 21.3mg	0%
Potassium 4972.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.4%

Protein: 13.1%

Carbs: 51.5%