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Servings:

Creamy Rigatoni

Creamy Rigatoni with Lentils & Fresh Oregano is an incredibly easy, healthy, and delicious pasta. Every vegan and non-vegan alike will go crazy for this dish!

Total Time

20min

0.0

0 Ratings

Author: Food Galley Gab

Servings:

Ingredients

•

1 lb

Cooked Rigatoni

•

1 cup

Cooked Lentils

•

4 Tbsp

Fresh Oregano

•

1 1/2 cups

Fresh Basil Leaves , loosely packed

•

1 1/2 cups

Raw Unsalted Cashews

•

1/2

Large Red Onion , diced

•

3 Tbsp

Nutritional Yeast

•

3 Tbsp

Ground Flaxseed

•

2 cloves

Garlic , chopped

•

4 Tbsp

Pine Nuts

•

1/2

Lemon , juiced

•

1 tsp

Better than Bouillon® Vegetable Base

•

1 cup

Unsweetened Almond Milk

or Unsweetened Soy Milk

•

2 Tbsp

Olive Oil

•

to taste

Salt

•

to taste

Ground Black Pepper

Cooking Instructions

On a pan over medium heat, add Olive Oil (2 Tbsp) .

Add Red Onion (1/2) , Salt (to taste) , and Ground Black Pepper (to taste) . Cook, stirring occasionally for 3 minutes.

Add Garlic (2 cloves) and Raw Unsalted Cashews (1 1/2 cups) . Cook, stirring occasionally for 5-7 minutes more.

In a high powered blender, blend, onion, garlic, cashews, Fresh Basil Leaves (1 1/2 cups) , Nutritional Yeast (3 Tbsp) , Ground Flaxseed (3 Tbsp) , Pine Nuts (4 Tbsp) , the juice of 1/2 of a Lemon (1/2) , Better than Bouillon® Vegetable Base (1 tsp) , and Unsweetened Almond Milk (1 cup) together until smooth and creamy. Adjust salt, peper, and milk as necessary.

Pour sauce over the warm Rigatoni (1 lb) and sprinkle with Fresh Oregano (4 Tbsp) .

Spread the Lentils (1 cup) over the sauce, mix and you're done.

Nutrition Per Serving

CALORIES

1008

FAT

44.8 g

PROTEIN

52.3 g

CARBS

118.8 g