Creamy Vegan Pomodoro Rigatoni

Directions Print

For the Pasta

1. Prepare pasta as label directs; reserve 1 cup pasta water for sauce. Drain pasta and drizzle with oil.
2. Refrigerate in an airtight container up to 4 days. Makes about 8 cups.

For the Vegan Pomodoro Sauce

1. Heat oil in a saucepan over medium-low heat.
2. Add garlic, shallots, salt, and pepper; cook until fragrant and tender, about 3 minutes, stirring frequently.
3. Add tomatoes and sugar; increase heat to medium, cover, and cook until sauce begins to thicken, about 5 minutes.
4. Add cashews, tomato paste, and pasta water; cook until cashews are tender, about 15 minutes.
5. Cool slightly; purée in a blender until smooth. Refrigerate in an airtight container up to 6 days. Makes about 4 cups.

For Serving

1. Heat a portion of oil in a sauté pan over medium-high heat.
2. Add a portion of each plant based protein, garlic, and zucchini; cook until golden brown and zucchini are tender, about 5 minutes, stirring occasionally.
3. Add escarole and tomatoes; cook just until wilted, about 2 minutes, stirring frequently.
4. Add a portion of pasta and sauce; cook 3 minutes or until heated through, stirring frequently. Serve garnished with pepper.