Vegan Rigatoni Bolognese
Elevate your weeknight dinners with this hearty vegan rigatoni Bolognese, a dish that's as comforting as it is nutritious. Crafted with tender rigatoni pasta and a rich, savory sauce made from lentils, mushrooms, and a medley of finely chopped vegetables, this plant-based recipe offers a satisfying alternative to the classic meat-based sauce. Flavored with aromatic garlic, dried herbs like thyme and basil, and a dash of soy sauce for added depth, the robust flavors are perfectly balanced with crushed tomatoes and vegetable broth. Ready in under an hour, it's a one-pan wonder that's both wholesome and easy to prepare. Serve this protein-packed, dairy-free delight topped with fresh parsley for an elegant touch, making it a perfect choice for vegan-friendly meal ideas or anyone looking to enjoy a delicious, guilt-free pasta dish.
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Recipe Information
Ingredients
- 400 g rigatoni pasta
- 2 tbsp olive oil
- 1 yellow onion, finely chopped
- 3 garlic cloves, minced
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 250 g button mushrooms, finely chopped
- 400 g canned lentils, drained and rinsed
- 800 g canned crushed tomatoes
- 2 tbsp tomato paste
- 240 ml vegetable broth
- 2 tbsp soy sauce
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley, chopped
Instructions
Cook the rigatoni pasta according to package instructions until al dente. Drain and set aside.
In a large sauté pan, heat olive oil over medium heat. Add the chopped onions and cook for 5-7 minutes until softened.
Add minced garlic, carrots, and celery. Sauté for another 5 minutes until the vegetables begin to soften.
Add the finely chopped mushrooms to the pan and cook for 5 minutes until they release their moisture and shrink in size.
Stir in the lentils, canned crushed tomatoes, tomato paste, and vegetable broth. Mix well.
Add soy sauce, dried oregano, dried thyme, dried basil, salt, and black pepper. Stir to combine.
Bring the mixture to a simmer, cover, and let it cook for 20 minutes on low heat, allowing flavors to meld.
Uncover and continue to simmer for an additional 5 minutes so the sauce can thicken slightly.
Taste and adjust seasoning if necessary. Stir in the chopped fresh parsley.
Serve the Bolognese sauce over the cooked rigatoni pasta, garnishing with more fresh parsley if desired.
Nutrition Facts
Calories |
1913 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.1 g | 50% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6409 mg | 279% | |
| Total Carbohydrate | 321.8 g | 117% | |
| Dietary Fiber | 71.2 g | 254% | |
| Total Sugars | 74.9 g | ||
| Protein | 91.0 g | 182% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 599 mg | 46% | |
| Iron | 31.8 mg | 177% | |
| Potassium | 7437 mg | 158% | |
*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.
