If you’re looking for something with more flair than your average tomato pasta sauce then this recipe is for you! This rigatoni is topped with a creamy sweet potato cashew cream sauce and savoury tofu ricotta. We hope this dish adds a little more excitement into your pasta routine!

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Serves: 3-4 people

INGREDIENTS:

• 1 cup of raw cashews
• 1 cup of water
• 2 tbsp of vegan butter
• 2 cups of unsweetened cashew milk
• 2 raw sweet potatoes (diced into chunks)
• 3 cloves of garlic (minced)
• 1 onion (diced)
• 2 cups of shiitake mushrooms (diced)
• 1/4 tsp of salt
• 1/4 tsp of black pepper
• 1 tbsp of fresh thyme
• 1 tbsp of fresh rosemary
• 1 block of extra firm tofu
• 1 tbsp of fresh basil (chopped)
• 1/2 tbsp of fresh oregano
• 3 tbsp of nutritional yeast
• 1/2 tbsp of garlic powder
• 1 bag of rigatoni noodles

INSTRUCTIONS:

1. Heat a large deep skillet on medium low heat and add your vegan butter.
2. Throw in your diced mushrooms and onions and sauté until onions are translucent then add your minced garlic.
3. In a blender combine your water, cashew milk, raw cashews and sweet potatoes. Pulse until smooth.
4. Pour your blended sauce into the pan with your mushrooms, onions and garlic. Stir to combine.
5. add fresh rosemary and thyme to your sauce and lower heat.
6. Heat a separate pan on medium low heat and add a bit of vegan butter.
7. In a food processor pulse your tofu, garlic powder and nutritional yeast until a ricotta like texture is reached. Pour into your separate pan.
8. Fold in your chopped fresh basil and oregano. Lower heat.
9. Boil a large pot of water and cook your rigatoni until tender.
10. Strain pasta noodles and pour back into your large pot. Pour your sweet potato cashew sauce into your pasta bowl and stir to combine.
11. Plate your pasta (the more sauce the better) and top with a large dollop of your tofu ricotta. Serve and enjoy!