Creamy Spicy Vegan Pasta
Ingredients
The pasta
-
1
tablespoon
olive oil
-
½
large
yellow onion, diced finely
-
6
ounces
Italian style meatless sausage, sliced into coins
-
¼
teaspoon
salt
-
3-4
cloves
garlic, minced
-
2
tablespoons
tomato paste
-
2
teaspoons
vegan Worcestershire sauce
-
1-2
teaspoons
red pepper flakes
-
10
ounces
diced tomatoes and green chiles
-
4
cups
vegetable broth
-
8
ounces
rigatoni
-
½
cup
shredded vegan parmesan
-
to taste
basil for serving
The cashew cream
-
1
cup
raw unsalted cashews
-
1
cup
hot water
-
1
tablespoon
lemon juice
-
1
tablespoon
olive oil
-
¼
teaspoon
salt
Instructions
- Soak cashews in hot water for 10-15 minutes and reserve the soaking liquid.
- Heat a large pot over medium-high heat and add olive oil.
- Add diced onion, sliced vegan sausage, and salt; cook until onion is golden and sausage is browned.
- Stir in garlic and tomato paste; cook until garlic is aromatic.
- Deglaze the pan with Worcestershire sauce, then add red pepper flakes, diced tomatoes, and vegetable broth.
- Bring to a rapid simmer, then add the pasta and cover.
- Stir after 5 minutes, then continue cooking until pasta is al dente.
- Blend soaked cashews with lemon juice, olive oil, salt, and reserved soaking water until smooth.
- Add cashew cream to the pasta and simmer for 2-3 minutes, then stir in vegan parmesan.
Nutrition Facts (estimated)
Servings
5 servings
Calories
426
Total fat
17g
Total carbohydrates
52g
Total protein
17g
Sodium
659mg
Cholesterol
0mg
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