Vegan Rigatoni Pasta with Meat Sauce

Dive into a comforting bowl of Vegan Rigatoni Pasta with Meat Sauce, a plant-based twist on the Italian classic that's bursting with flavor and wholesome ingredients. This one-pot wonder features tender rigatoni tossed in a hearty tomato-based sauce enriched with sautéed aromatics, grated carrots, and celery for a subtle sweetness and depth. The secret to its "meaty" richness lies in the use of plant-based ground crumbles, simmered with crushed tomatoes, vegetable broth, and a blend of dried oregano and basil for an herby finish. Perfectly seasoned and easy to make in under 45 minutes, this dish is a crowd-pleasing weeknight dinner or a satisfying option for your next vegan pasta night. Serve it hot, garnished with a sprinkle of fresh parsley, and watch it disappear from the plate!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 12 oz Rigatoni pasta
• 2 tbsp Olive oil
• 1 medium Onion, finely chopped
• 3 Garlic cloves, minced
• 1 medium Carrot, finely grated
• 1 Celery stalk, chopped
• 12 oz Plant-based ground crumbles
• 2 tbsp Tomato paste
• 14 oz Canned crushed tomatoes
• 1 cup Vegetable broth
• 1 tsp Dried oregano
• 1 tsp Dried basil
• 1 tsp Sugar
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Fresh parsley, chopped

Directions

Step 1

Bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water and drain the rest.

Step 2

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.

Step 3

Add the minced garlic, grated carrot, and chopped celery. Cook for another 3 minutes, stirring occasionally, until the vegetables are softened.

Step 4

Add the plant-based ground crumbles to the skillet and cook for 5 minutes, stirring often, until browned.

Step 5

Stir in the tomato paste and cook for 1 minute to caramelize it slightly.

Step 6

Pour in the crushed tomatoes and vegetable broth, and stir to combine.

Step 7

Add the dried oregano, dried basil, sugar, salt, and black pepper. Stir well and bring to a simmer.

Step 8

Reduce the heat to low and let the sauce simmer for 15 minutes, stirring occasionally. If the sauce becomes too thick, adjust the consistency with the reserved pasta water as needed.

Step 9

Add the cooked rigatoni to the sauce and toss to coat the pasta thoroughly.

Step 10

Serve hot, garnished with fresh chopped parsley.

Nutrition Facts

Serving size	(1661.4g)

Amount per serving	% Daily Value*
Calories	1631.5

Total Fat 51.8g	0%
Saturated Fat 7.3g	0%
Polyunsaturated Fat 3.4g
Cholesterol 0mg	0%
Sodium 4938.8mg	0%
Total Carbohydrate 206.7g	0%
Dietary Fiber 33.2g	0%
Total Sugars 44.2g
Protein 84.8g	0%

Vitamin D 0IU	0%
Calcium 476.6mg	0%
Iron 20.2mg	0%
Potassium 3963.5mg	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: 28.6%

Protein: 20.8%

Carbs: 50.7%