Vegan Rigatoni with Meat Sauce
Discover the ultimate comfort food with this Vegan Rigatoni with Meat Sauce recipe – a plant-based twist on a classic pasta dish that's hearty, flavorful, and satisfying! Perfectly al dente rigatoni is tossed in a rich tomato-based meat sauce made with plant-based ground meat, fresh aromatics like garlic, onion, and celery, and a medley of Italian herbs. The sauce is simmered to perfection, delivering deep, savory flavors with every bite. Topped with zesty vegan parmesan cheese and fresh parsley, this recipe is ideal for easy weeknight dinners and impressive weekend meals. Ready in just 45 minutes, it's a vegan-friendly delight that proves comfort and plant-based eating go hand in hand. Try this wholesome and crowd-pleasing dish today!
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Recipe Information
Ingredients
- 12 oz rigatoni pasta
- 2 tbsp olive oil
- 1 medium yellow onion
- 4 garlic cloves
- 1 medium carrot
- 1 celery stalk
- 12 oz plant-based ground meat
- 2 tbsp tomato paste
- 28 oz crushed tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 cup vegan parmesan cheese
- 2 tbsp chopped fresh parsley
Instructions
Cook the rigatoni pasta according to the package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
While the pasta is cooking, finely chop the onion, mince the garlic, and dice the carrot and celery.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery, and cook until the vegetables are soft, about 5 minutes.
Add the minced garlic to the skillet and sauté for an additional 30 seconds until fragrant.
Add the plant-based ground meat to the skillet, breaking it up with a spatula, and cook until browned, about 5-7 minutes.
Stir in the tomato paste and cook for another minute to deepen the flavors.
Add the crushed tomatoes, dried oregano, dried basil, salt, and black pepper. Stir to combine and bring the sauce to a simmer.
Reduce the heat to low and let the sauce simmer for about 10 minutes, allowing the flavors to meld together.
Add the cooked rigatoni to the skillet and toss with the vegan meat sauce until the pasta is well coated.
Serve the pasta hot, garnished with vegan parmesan cheese and fresh parsley.
Nutrition Facts
Calories |
2061 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.8 g | 137% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2923 mg | 127% | |
| Total Carbohydrate | 204.0 g | 74% | |
| Dietary Fiber | 31.5 g | 112% | |
| Total Sugars | 38.4 g | ||
| Protein | 94.8 g | 190% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 473 mg | 36% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 3797 mg | 81% | |
*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.
