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Dairy-Free Rigatoni with Tomato Cream Sauce
Created by: Howcan Team
Ingredients
- 12 oz rigatoni pasta
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1/2 cup raw cashews, soaked in water for 2 hours
- 1 cup vegetable broth
- 2 tbsp nutritional yeast
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Cook the rigatoni pasta according to the package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
- In a blender, combine the soaked cashews, diced tomatoes, vegetable broth, nutritional yeast, dried oregano, and red pepper flakes. Blend until smooth and creamy.
- Pour the tomato cream sauce into the skillet with the sautéed onions and garlic. Stir to combine and let it simmer for 5-7 minutes until the sauce thickens slightly.
- Season the sauce with salt and pepper to taste.
- Add the cooked rigatoni to the skillet with the tomato cream sauce. Toss to coat the pasta evenly with the sauce.
- Divide the dairy-free rigatoni with tomato cream sauce among serving plates. Garnish with fresh basil leaves and serve hot.
- Enjoy your delicious dairy-free rigatoni with tomato cream sauce!
Rigatoni, a popular pasta shape with ridges, originated in central and southern Italy. The dish is often associated with the regions of Lazio and Campania. The dairy-free tomato cream sauce is a modern twist on the classic Italian recipe, catering to those with lactose intolerance or a preference for dairy-free options. Renowned chefs like Jamie Oliver and Nigella Lawson have popularized this variation, using ingredients like cashew cream or coconut milk to achieve a creamy texture without dairy. For the best dairy-free rigatoni with tomato cream sauce, look for restaurants that specialize in vegan or dairy-free cuisine. The key to this dish is achieving a rich and velvety texture without using dairy, so choosing the right non-dairy cream substitute is crucial.
45 min
4
450 calories
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