Vegan Rigatoni Pasta with Tomato Sauce
Indulge in the heartwarming flavors of this Vegan Rigatoni Pasta with Tomato Sauce, a quick and comforting dish that's perfect for any dinner occasion. Featuring al dente rigatoni coated in a rich, homemade tomato sauce infused with aromatic garlic, onion, and a medley of Italian herbs like basil and oregano, this plant-based recipe captures the essence of classic pasta. Enhanced by the umami-packed nutritional yeast for a cheesy twist and fresh basil for a burst of freshness, this recipe delivers both depth of flavor and wholesome satisfaction. Ready in under an hour and using simple pantry staples, this versatile vegan pasta dish is sure to become a weeknight favorite. Perfect for those seeking a dairy-free, flavorful twist on traditional Italian cuisine!
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Recipe Information
Ingredients
- 400 grams rigatoni pasta
- 2 tablespoons olive oil
- 1 medium, chopped onion
- 4 cloves, minced garlic
- 800 grams canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 0.5 teaspoon red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 10 grams, chopped fresh basil leaves
- 2 tablespoons nutritional yeast
- 2 cups water
Instructions
Bring a large pot of salted water to a boil over high heat. Once boiling, add the rigatoni pasta and cook according to the package instructions until al dente. Drain the pasta and set aside, reserving about 1 cup of the pasta cooking water.
In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until it becomes translucent and lightly golden.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant, being careful not to let it burn.
Add the canned crushed tomatoes and tomato paste to the pan, stirring well to combine with the onions and garlic.
Season the sauce with dried basil, dried oregano, red pepper flakes, salt, and black pepper. Stir thoroughly to ensure that the spices are well distributed.
Bring the sauce to a gentle simmer, then reduce the heat to low. Allow it to simmer, uncovered, for about 15-20 minutes, stirring occasionally. If the sauce becomes too thick, use the reserved pasta water, adding a little at a time to reach the desired consistency.
Once the sauce has thickened and the flavors have mingled, stir in the chopped fresh basil leaves and adjust the seasoning with additional salt or pepper if necessary.
Toss the cooked rigatoni pasta with the tomato sauce in the skillet until evenly coated. Add nutritional yeast and mix well to enhance the sauce's cheesy flavor.
Serve the pasta hot, garnished with additional fresh basil leaves if desired. Enjoy your delicious Vegan Rigatoni Pasta with Tomato Sauce!
Nutrition Facts
Calories |
1244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.3 g | 44% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3432 mg | 149% | |
| Total Carbohydrate | 201.5 g | 73% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 49.0 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 366 mg | 28% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 3765 mg | 80% | |
*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.
