sea salt and freshly ground black pepper, to taste
chopped fresh parsley (optional, for garnish)
Instructions
Prepare the vegan cream:
Place cashews in a small bowl and cover with cold water; let stand at room temperature for at least 4 hours or overnight. Drain well and transfer to a food processor.
In a medium sauce pan, heat olive oil over medium heat. Add celeriac and cook for 1 minute. Add onion and cook, stirring occasionally, until soft, 3-5 minutes.
Add brown rice flour and cook, stirring constantly, for 1 minute.
Add vegetable broth, wine and salt; stir and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, for 10 minutes.
In a medium sauce pan, heat olive oil over medium-high heat. Add onion and cook, stirring occasionally, until it starts to brown, 6-8 minutes. Add garlic and salt and cook until fragrant, about 1 minute.
Add tomato paste and cook, stirring constantly, for 1 minute.
Add tomatoes and water and bring to a boil. Reduce heat to low, cover and simmer, stirring occasionally, for 15 minutes.
Add vegan cream and cook until heated through, 1-2 minutes. Season with salt and pepper to taste.
Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Drain, reserving 1 cup cooking liquid.
Add sauce to pasta and toss to coat. Add some of the reserved cooking liquid if pasta seems dry. Garnish with parsley, if using, and serve immediately.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/rigatoni-with-vegan-tomato-cream-sauce/