Vegetarian Rigatoni Pasta with Meat Sauce
Savor the hearty flavors of Vegetarian Rigatoni Pasta with Meat Sauce, a plant-based twist on a classic comfort food dish. Featuring tender rigatoni coated in a rich, savory tomato sauce made with plant-based ground meat, finely chopped vegetables, aromatic garlic, and herbs like oregano and basil, this recipe delivers indulgence without compromise. A splash of optional red wine deepens the flavors, while fresh parsley adds a vibrant finish. It’s easy to prepare in under an hour, making it perfect for weeknight dinners or casual get-togethers. Serve hot, with a sprinkle of grated Parmesan cheese for an extra touch of indulgence, and enjoy a meat-free dish that doesn't skip on bold, satisfying taste.
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Recipe Information
Ingredients
- 400 grams Rigatoni pasta
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 medium Carrot, finely diced
- 1 stalk Celery stalk, finely diced
- 300 grams Plant-based ground meat
- 2 tablespoons Tomato paste
- 800 grams Canned crushed tomatoes
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 125 ml Red wine (optional)
- 2 tablespoons Fresh parsley, chopped
- 50 grams Grated Parmesan cheese (optional, for serving)
Instructions
Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
Meanwhile, in a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3 minutes until it becomes translucent.
Add the minced garlic, diced carrot, and diced celery to the skillet. Cook for another 5 minutes, stirring occasionally, until the vegetables are softened.
Increase the heat to medium-high and add the plant-based ground meat. Cook, breaking it apart with a wooden spoon, until it's browned, approximately 5-7 minutes.
Stir in the tomato paste and cook for 1 minute. Add the canned crushed tomatoes, dried oregano, dried basil, salt, and black pepper. Stir to combine.
If using, pour in the red wine. Bring the mixture to a gentle simmer and reduce the heat to low. Cook the sauce uncovered for about 15 minutes, stirring occasionally, until it thickens.
Add the cooked rigatoni to the sauce. Mix well to coat the pasta thoroughly, adding reserved pasta water a little at a time to reach the desired consistency.
Remove from heat and stir in the fresh chopped parsley.
Serve immediately, topped with grated Parmesan cheese if desired.
Nutrition Facts
Calories |
2204 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.1 g | 123% | |
| Saturated Fat | 30.3 g | 152% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 5407 mg | 235% | |
| Total Carbohydrate | 231.6 g | 84% | |
| Dietary Fiber | 34.9 g | 125% | |
| Total Sugars | 53.2 g | ||
| Protein | 108.3 g | 217% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1085 mg | 83% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 5174 mg | 110% | |
*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.
