Rigatoni with Vegetable Bolognese
Transform your weeknight dinner routine with this hearty and flavorful Rigatoni with Vegetable Bolognese, a plant-based twist on the Italian classic. This recipe combines tender rigatoni pasta with a rich, velvety sauce that’s packed with vibrant vegetables like zucchini, carrots, mushrooms, and celery, simmered to perfection with crushed tomatoes, garlic, and Italian herbs. Perfectly balanced with savory and aromatic flavors, this dish is both nourishing and satisfying, making it an ideal option for vegetarians or anyone looking for a lighter, veggie-forward meal. Ready in just under an hour and topped with optional Parmesan cheese and fresh basil, this comforting dish is perfect for cozy family dinners or impressing guests with a wholesome, colorful plate. It’s a true celebration of seasonal vegetables, ready to shine at your table!
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Recipe Information
Ingredients
- 12 ounces Rigatoni pasta
- 2 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 2 medium, diced Carrots
- 2 diced Celery stalks
- 1 medium, diced Zucchini
- 8 ounces, finely chopped Baby bella mushrooms
- 3 minced Garlic cloves
- 2 tablespoons Tomato paste
- 28 ounces Canned crushed tomatoes
- 1 cup Vegetable broth
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.25 teaspoon Red pepper flakes
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon Black pepper
- 0.5 cup, grated (optional, for serving) Parmesan cheese
- 2 tablespoons, chopped (optional, for garnish) Fresh basil leaves
Instructions
Bring a large pot of salted water to a boil. Cook the rigatoni according to the package directions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, or until softened.
Stir in the diced zucchini and chopped mushrooms. Cook for another 5-6 minutes, allowing the vegetables to release their moisture and begin to brown.
Add the minced garlic and tomato paste, stirring continuously for about 1 minute, until fragrant and well combined with the vegetables.
Pour in the crushed tomatoes and vegetable broth. Stir in the dried oregano, dried basil, red pepper flakes, salt, and black pepper. Simmer the sauce for 20-25 minutes, occasionally stirring to prevent sticking, until it thickens.
Taste and adjust seasoning as needed. If the sauce is too thick, add the reserved pasta water, 1 tablespoon at a time, to reach your desired consistency.
Toss the cooked rigatoni with the vegetable Bolognese sauce until well coated.
Serve warm with grated Parmesan cheese and chopped fresh basil, if desired.
Nutrition Facts
Calories |
1612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.2 g | 67% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 6624 mg | 288% | |
| Total Carbohydrate | 237.9 g | 87% | |
| Dietary Fiber | 41.8 g | 149% | |
| Total Sugars | 81.9 g | ||
| Protein | 65.7 g | 131% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1049 mg | 81% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 6890 mg | 147% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
