The signature textured grip of our organic Rigatoni from Ferrazzani Pasta is perfect for holding every last bit of this roasted red pepper sauce.
½ jar roasted red peppers
½ jar sundried tomatoes
1/4 cup raw cashews
3 tbsp nutritional yeast
1 thai chili, optional
1 tsp agave
1 cup filtered water
Salt to taste
200 grams Rigatoni
Blend the sauce ingredients before heating on the stove. Cook pasta until al dente. Add to sauce and garnish with basil 🌱