This vegan pasta uses homemade cashew cream and red pepper flakes to make a silky, spicy sauce. this recipe is great for weeknight dinnesr because it's made in one pot in under 30 minutes.
6 ounce Italian style meatless sausage sliced into coins;
0.25 teaspoon Salt
3 Cloves garlic minced; adjust
2 tablespoon Tomato paste
2 teaspoon Vegan worcestershire sauce
1 teaspoon Red pepper flakes plus more for serving
10 ounce Diced tomatoes and green chiles i use rotel brand
4 cup Vegetable broth
8 ounce Rigatoni
0.5 cup Shredded vegan parmesan i use follow your heart brand
Basil for serving
1 cup Raw unsalted cashews
1 cup Hot water
1 tablespoon Lemon juice from 1/2 a small lemon
1 tablespoon Olive oil
0.25 teaspoon Salt
Nutrition value
518
calories per serving
29 g Fat42 g Protein20 g Carbs4 g FiberOther
Current Totals
29 g Fat
42 g Protein
20 g Carbs
4 g Fiber
MacroNutrients
Carbs
20 g
Protein
42 g
Fiber
4 g
Fats
Fat
29 g
Vitamins & Minerals
Calcium
206 mg
Iron
4 mg
Vitamin A
692 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
7 mg
Vitamin B6
0 mg
Vitamin B9
41 mcg
Vitamin B12
0 mcg
Vitamin C
24 mg
Vitamin E
1 mg
Copper
1 mcg
Magnesium
147 mg
Manganese
2 mg
Phosphorus
465 mg
Selenium
36 mcg
Zinc
4 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
