Vegan Rigatoni Pasta with Meat Sauce
Indulge in the comforting flavors of Vegan Rigatoni Pasta with Meat Sauce, a plant-based twist on a classic Italian favorite. This hearty recipe features perfectly al dente rigatoni smothered in a rich, savory meatless sauce made with plant-based ground crumbles, aromatic garlic and onion, and a medley of finely grated vegetables like carrot and celery for added depth. Slow-simmered with crushed tomatoes, tomato paste, and fragrant herbs like oregano and basil, this dish combines wholesome ingredients and bold flavors for a satisfying vegan meal. Ready in under an hour, this easy weeknight dinner is ideal for feeding a family or impressing guests. Serve it hot, topped with fresh parsley for a vibrant finishing touch and pair with your favorite crusty bread or side salad for a complete and delicious vegan feast.
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Recipe Information
Ingredients
- 12 oz Rigatoni pasta
- 2 tbsp Olive oil
- 1 medium Onion, finely chopped
- 3 Garlic cloves, minced
- 1 medium Carrot, finely grated
- 1 Celery stalk, chopped
- 12 oz Plant-based ground crumbles
- 2 tbsp Tomato paste
- 14 oz Canned crushed tomatoes
- 1 cup Vegetable broth
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 1 tsp Sugar
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water and drain the rest.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
Add the minced garlic, grated carrot, and chopped celery. Cook for another 3 minutes, stirring occasionally, until the vegetables are softened.
Add the plant-based ground crumbles to the skillet and cook for 5 minutes, stirring often, until browned.
Stir in the tomato paste and cook for 1 minute to caramelize it slightly.
Pour in the crushed tomatoes and vegetable broth, and stir to combine.
Add the dried oregano, dried basil, sugar, salt, and black pepper. Stir well and bring to a simmer.
Reduce the heat to low and let the sauce simmer for 15 minutes, stirring occasionally. If the sauce becomes too thick, adjust the consistency with the reserved pasta water as needed.
Add the cooked rigatoni to the sauce and toss to coat the pasta thoroughly.
Serve hot, garnished with fresh chopped parsley.
Nutrition Facts
Calories |
430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.1 g | 21% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1113 mg | 48% | |
| Total Carbohydrate | 50.4 g | 18% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 10.5 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 99 mg | 8% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 869 mg | 18% | |
*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.
