Step 1

Start boiling water for your rigatoni, cook according to package instructions.

Step 2

While you are bringing water to a boil, drain the soaked cashews then add them,  the vegetable broth, nutritional yeast and lemon juice to a blender. Blend on high until nice and smooth scraping down the sides as needed. It may take a few minutes. Now add salt and pepper to taste. Just leave in the blender for a few minutes until you need it.

Step 3

Once the water is boiling, cook your pasta until it is al dente. Drain when finished.

Step 4

In the mean time, heat the olive oil in a large skillet, on medium high. Add the garlic and saute for a minute. Then add the spinach and sun dried tomatoes. Season with a pinch of salt and pepper.

Step 5

Cook for a few minutes until the spinach has wilted and the sun dried tomatoes are soft. Add the wine and simmer for about 5 minutes. Reduce heat as needed.

Step 6

Now stir in the cashew cream sauce until completely combined. Taste and adjust seasoning adding more salt and pepper if needed.

Step 7

Turn the heat off and add the rigatoni to the skillet. Toss the pasta in the sauce and coat completely. Serve immediately! I topped mine with fresh basil and cracked black pepper!