Creamy rigatoni



This dish isn’t very colourful and looks rather bland, but it’s actually delicious.  You could add some greens to give it a pop of colour, but I wanted to get the full flavour of the artichokes, so I kept it simple


  • Vegan cream cheese. I like to use Tofutti (plain variety)
  • Marinated artichokes
  • Mushrooms.  I like to use cremini, as they are “meatier” than regular white mushrooms. Shitake or oyster would be delicious, too.
  • Vegan feta cheese. I like Okanagan’s Soya feta cheese in brine
  • Rigatoni pasta.


  • While the pasta is cooking, saute the mushrooms and artichokes.
  • Add the cream and feta cheeses to the mushroom mixture and stir until creamy.  Season to taste.
  • Add the sauce to the cooked pasta and mix well.

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