Vegetarian Rigatoni Bolognese
Experience the heartiness of classic Italian comfort food with a modern twist in this Vegetarian Rigatoni Bolognese. Packed with wholesome ingredients like red lentils, mushrooms, and a medley of aromatic vegetables, this robust meatless sauce delivers authentic flavor while staying plant-based. Simmered in red wine, crushed tomatoes, and a blend of Italian herbs, the dish achieves a rich and savory depth that will delight your taste buds. Perfectly paired with al dente rigatoni pasta, the thick and satisfying Bolognese sauce clings to every bite, making it a dinner favorite for vegetarians and meat lovers alike. Ready in under an hour, this vegan-friendly recipe is a surefire hit for weeknight meals or casual dinner gatherings, topped with fresh basil for a fragrant finish.
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Recipe Information
Ingredients
- 12 oz Rigatoni pasta
- 2 tbsp Olive oil
- 1 large, diced Onion
- 2 medium, diced Carrot
- 2 diced Celery stalks
- 3 minced Garlic cloves
- 8 oz, finely chopped Mushrooms
- 1 cup Red lentils
- 0.5 cup Red wine
- 28 oz Canned crushed tomatoes
- 2 tbsp Tomato paste
- 2 Bay leaves
- 1 tsp Dried thyme
- 1 tsp Dried oregano
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 cups Vegetable broth
- 0.25 cup, chopped Fresh basil
Instructions
Bring a large pot of salted water to a boil. Cook the rigatoni according to the package instructions until al dente. Drain and set aside.
In a large skillet or Dutch oven, heat the olive oil over medium heat.
Add the diced onion, carrot, and celery. Sauté for 5-7 minutes until the vegetables start to soften.
Stir in the minced garlic and chopped mushrooms, and cook for another 5 minutes until the mushrooms release their moisture and are browned.
Add the red lentils to the skillet and stir to combine with the vegetables.
Pour in the red wine, and allow it to simmer for about 2 minutes, letting the alcohol evaporate.
Stir in the crushed tomatoes, tomato paste, bay leaves, thyme, oregano, salt, and black pepper. Mix well.
Pour the vegetable broth into the mixture and bring it to a boil. Then reduce the heat to low and let it simmer uncovered for 25-30 minutes until the lentils are tender and the sauce has thickened, stirring occasionally.
Remove and discard the bay leaves. Adjust seasoning with salt and pepper to taste.
Toss the cooked rigatoni with the Bolognese sauce.
Serve the Vegetarian Rigatoni Bolognese hot, garnished with fresh basil.
Nutrition Facts
Calories |
552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.9 g | 13% | |
| Saturated Fat | 1.3 g | 7% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1063 mg | 46% | |
| Total Carbohydrate | 89.4 g | 33% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 17.1 g | ||
| Protein | 25.0 g | 50% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 131 mg | 10% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1671 mg | 36% | |
*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.
