Rigatoni with sunchoke-tomato sauce from Vegetable Kingdom: The Abundant World of Vegan Recipes (page 190) by Bryant Terry

  • basil
  • cashew nuts
  • garlic
  • tomato paste
  • canned tomatoes
  • pine nuts
  • sunchokes
  • vegetable stock
  • rigatoni pasta
  • dried porcini mushrooms
  • white onions
  • yellow onions
  • nutritional yeast flakes
  • millet flour
  • white pepper
  • coarse sea salt
  • fine sea salt

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Cashew nuts soak overnight.

  • potatooryam on November 24, 2020

    This was really tasty but not so much tastier a regular tomato sauce that I would go out of my way to make it if I didn't already have soaked cashews or extra sunchokes to use up. I had some leftover sauce that I just ate as a small bowl of soup and that was also good.

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