Vegan Rigatoni Bolognese

Savor the comforting flavors of our Vegan Rigatoni Bolognese, a plant-based twist on the classic Italian favorite. This hearty recipe features al dente rigatoni pasta drenched in a rich, savory sauce made from tender lentils, earthy mushrooms, and a medley of aromatic vegetables like carrots, celery, and onions. Seasoned with a blend of dried herbs, soy sauce, and tomato paste, this sauce delivers layers of deep, umami-packed flavor without any meat or dairy. Ready in just an hour, this dish is perfect for a cozy weeknight dinner or an elegant vegan meal to impress guests. Pair it with a crisp side salad and a sprinkle of fresh parsley for a complete, deliciously satisfying experience. Perfect for fans of Italian cuisine, plant-based eating, and hearty, comforting meals!

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 400 g rigatoni pasta
• 2 tbsp olive oil
• 1 yellow onion, finely chopped
• 3 garlic cloves, minced
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 250 g button mushrooms, finely chopped
• 400 g canned lentils, drained and rinsed
• 800 g canned crushed tomatoes
• 2 tbsp tomato paste
• 240 ml vegetable broth
• 2 tbsp soy sauce
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp dried basil
• 1 tsp salt
• 0.5 tsp black pepper
• 2 tbsp fresh parsley, chopped

Directions

Step 1

Cook the rigatoni pasta according to package instructions until al dente. Drain and set aside.

Step 2

In a large sauté pan, heat olive oil over medium heat. Add the chopped onions and cook for 5-7 minutes until softened.

Step 3

Add minced garlic, carrots, and celery. Sauté for another 5 minutes until the vegetables begin to soften.

Step 4

Add the finely chopped mushrooms to the pan and cook for 5 minutes until they release their moisture and shrink in size.

Step 5

Stir in the lentils, canned crushed tomatoes, tomato paste, and vegetable broth. Mix well.

Step 6

Add soy sauce, dried oregano, dried thyme, dried basil, salt, and black pepper. Stir to combine.

Step 7

Bring the mixture to a simmer, cover, and let it cook for 20 minutes on low heat, allowing flavors to meld.

Step 8

Uncover and continue to simmer for an additional 5 minutes so the sauce can thicken slightly.

Step 9

Taste and adjust seasoning if necessary. Stir in the chopped fresh parsley.

Step 10

Serve the Bolognese sauce over the cooked rigatoni pasta, garnishing with more fresh parsley if desired.

Nutrition Facts

Serving size	(2706.0g)

Amount per serving	% Daily Value*
Calories	1913.1

Total Fat 39.1g	0%
Saturated Fat 6.3g	0%
Polyunsaturated Fat 3.4g
Cholesterol 0mg	0%
Sodium 6409.3mg	0%
Total Carbohydrate 321.8g	0%
Dietary Fiber 71.2g	0%
Total Sugars 74.9g
Protein 91.0g	0%

Vitamin D 17.5IU	0%
Calcium 599.2mg	0%
Iron 31.8mg	0%
Potassium 7437.1mg	0%

*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.

Source of Calories

Fat: 17.6%

Protein: 18.2%

Carbs: 64.3%