• 1 box rigatoni pasta
  • 1 tablespoon olive oil
  • 1 small white onion, diced small
  • 2 garlic cloves, crushed
  • 1 tablespoon flour
  • 2 (14.5 oz) cans of crushed tomatoes
  • ½ cup Unsweetened Plain Cashewgurt®
  • ½ cup fresh basil, minced
  • 1 cup vegan Parmesan cheese, look for this at your local health food store
  • Extra basil and vegan Parmesan to garnish


Cook pasta according to package instructions. Drain, drizzle with olive oil, and set aside.

Heat large sauté pan over medium heat, add olive oil and onion. Cook onion until translucent, approximately 5-7 minutes. Add crushed garlic and sauté for an additional minute. Reduce heat to a low simmer. Add in flour slowly and stir well. While stirring, add tomatoes and Cashewgurt®. Keep at a low simmer for 5 minutes. Finally, add basil and vegan Parmesan. Remove sauce from heat, puree until smooth. Toss your pasta with the sauce and top with extra basil and vegan Parmesan. Enjoy!

Creamy Tomato Basil Penne

Find Forager Project near