Vegetarian Rigatoni with Meat Sauce
Savor the comforting flavors of this Vegetarian Rigatoni with Meat Sauce, a hearty twist on a classic Italian favorite. Featuring tender rigatoni pasta tossed in a rich, savory sauce made with plant-based ground meat substitute, this recipe is the perfect choice for anyone seeking a satisfying and meat-free dining experience. Aromatic vegetables like onion, garlic, carrots, and celery form the base of the sauce, which is enriched with tomato paste, crushed tomatoes, and a medley of Italian herbs. A touch of red pepper flakes adds subtle heat, while fresh parsley and optional Parmesan cheese finish the dish with vibrant and cheesy notes. Quick and easy, ready in just 45 minutes, this vegetarian pasta dish is ideal for weeknight dinners or cozy gatherings. Indulge in a bowl of this flavorful and satisfying meal while keeping it simple, wholesome, and plant-based. Perfect for vegetarians and pasta lovers alike!
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Recipe Information
Ingredients
- 12 oz rigatoni pasta
- 2 tbsp olive oil
- 1 medium yellow onion, chopped
- 3 units garlic cloves, minced
- 1 medium carrot, diced
- 1 medium celery stalk, diced
- 12 oz plant-based ground meat substitute
- 2 tbsp tomato paste
- 28 oz canned crushed tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- 0.5 tsp red pepper flakes
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley, chopped
- 0.25 cup grated Parmesan cheese (optional)
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 saucepan, heat the olive oil over medium-high heat. Add the chopped onion, minced garlic, diced carrot, and diced celery.
Sauté the vegetables for about 5 minutes until the onion is translucent and the vegetables have softened.
Add the plant-based ground meat substitute and cook, breaking it up with a spatula as it browns, for about 6-8 minutes.
Stir in the tomato paste and cook for an additional 2 minutes, allowing it to caramelize slightly.
Add the canned crushed tomatoes, dried oregano, dried basil, red pepper flakes, salt, and black pepper.
Reduce the heat to medium-low and let the sauce simmer for 15-20 minutes, stirring occasionally.
Once the sauce has thickened and the flavors have melded, stir in the cooked rigatoni until well coated.
Serve hot, garnished with fresh parsley and a sprinkle of Parmesan cheese if desired.
Nutrition Facts
Calories |
2129 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.7 g | 134% | |
| Saturated Fat | 34.0 g | 170% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 5634 mg | 245% | |
| Total Carbohydrate | 212.2 g | 77% | |
| Dietary Fiber | 34.0 g | 121% | |
| Total Sugars | 50.7 g | ||
| Protein | 114.9 g | 230% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1140 mg | 88% | |
| Iron | 26.1 mg | 145% | |
| Potassium | 4961 mg | 106% | |
*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.
