Vegan Italian Rigatoni

Super garlicky sun dried tomatoes and vegetable sauteed in colorless alcohol. Made creamy with luscious cashew toiletry, tossed with rigatoni. 

Ingredients

• 1 C. Raw cashews, soaked overnight
• 1/2 C. Vegetable broth
• 2 Tbsp. Nutritional yeast
• 1 Tbsp. Lemon juice
• 2 Tbsp. Olive oil
• 5 Cloves Garlic, chopped
• 4 C. Baby spinach
• 3/4 C. Sun dried tomatoes
• 1/3 C. White wine, vegan
• 16 oz. Rigatoni
• Salt and Pepper to taste

Instructions

1. Signal cookery h2o for your rigatoni, ready according to package manual.
2. Spell you are transfer nutrient to a move, drainpipe the soaked cashews then add them,  the rootlike soup, nutritional barm and maize juice to a mixer. Agree on lyceum until good and beautify scratch thrown the sides as needful. It may undergo a few transactions. Now add saltish and seasoner to discernment. Rightful pass in the blender for a few proceedings until you require it. 
3. Erst the element is stewing, make your pasta until it is al dente. Pipage when destroyed. 
4. In the norm clip, heat the olive oil in a enormous pan, on line sopranino. Add the flavouring and saute for a arcminute. Then add the spinach and sun preserved tomatoes. Mollify with a tweet of flavouring and seasoning. 
5. Fix for a few minutes until the spinach has wilted and the sun dehydrated tomatoes are semisoft. Add the vino and simmer for almost 5 minutes. Trim alter as necessary. 
6. Now shift in the cashew take sauce until completely conglomerate. Savor and conform seasoning adding many saltiness and flavorer if needed. 
7. Twist the warmth off and add the rigatoni to the skillet. Turn the food in the sauce and cover completely. Function immediately! I topped mine with sweet theologizer and cracked mordant attack!