Rigatoni with Lemon Basil Sauce

• 12 oz rigatoni
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup fresh basil leaves
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1/2 cup grated Parmesan cheese (optional)
• 1/2 cup unsalted cashews, soaked in hot water for 10 minutes
• 1/4 cup nutritional yeast
• 1/2 tsp red pepper flakes (optional)
• Salt, to taste
• Freshly ground black pepper, to taste
• Zest of 1 lemon

Steps

1. 1 Cook rigatoni according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. 2 While pasta cooks, drain soaked cashews and rinse.
3. 3 In a blender or food processor, combine cashews, basil, lemon juice, Parmesan (if using), nutritional yeast, lemon zest, and a pinch of salt and pepper. Blend until smooth, adding reserved pasta water as needed for desired consistency.
4. 4 Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes (if using) and sauté until fragrant, about 1 minute.
5. 5 Add cooked pasta to the skillet and toss with garlic oil. Pour in the lemon basil sauce and stir to coat the pasta.
6. 6 Serve immediately, garnished with extra basil and lemon zest if desired.

Nutrition

Tips

• For a gluten-free option, ensure your pasta is labeled gluten-free.
• To make ahead, store in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water or olive oil.
• For a richer sauce, you can substitute the cashews with pine nuts, though they're more expensive.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or olive oil in the microwave or on the stovetop.

Serving Suggestions

• Pair with a simple green salad for a light meal.
• Add grilled chicken or shrimp for extra protein.

FAQ