Vegan Rigatoni Pasta with Tomato Sauce
Indulge in the hearty and wholesome flavors of Vegan Rigatoni Pasta with Tomato Sauce, a comforting dish that's as easy to prepare as it is delicious. This plant-based recipe features perfectly al dente rigatoni coated in a rich, homemade tomato sauce infused with aromatic garlic, sautéed onions, and a blend of Italian herbs. A touch of nutritional yeast adds a subtle, cheesy depth, while fresh basil brightens each bite. Ready in just 45 minutes, this satisfying vegan pasta is perfect for weeknight dinners or casual gatherings. Customize the sauce's consistency with reserved pasta water, and serve with a sprinkle of fresh basil to elevate the presentation. Bursting with classic Italian flavors, this recipe is a must-try for pasta lovers seeking a meat-free twist on a timeless favorite.
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Ingredients
- 400 grams rigatoni pasta
- 2 tablespoons olive oil
- 1 medium, chopped onion
- 4 cloves, minced garlic
- 800 grams canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 0.5 teaspoon red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 10 grams, chopped fresh basil leaves
- 2 tablespoons nutritional yeast
- 2 cups water
Directions
Step 1
Bring a large pot of salted water to a boil over high heat. Once boiling, add the rigatoni pasta and cook according to the package instructions until al dente. Drain the pasta and set aside, reserving about 1 cup of the pasta cooking water.
Step 2
In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until it becomes translucent and lightly golden.
Step 3
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant, being careful not to let it burn.
Step 4
Add the canned crushed tomatoes and tomato paste to the pan, stirring well to combine with the onions and garlic.
Step 5
Season the sauce with dried basil, dried oregano, red pepper flakes, salt, and black pepper. Stir thoroughly to ensure that the spices are well distributed.
Step 6
Bring the sauce to a gentle simmer, then reduce the heat to low. Allow it to simmer, uncovered, for about 15-20 minutes, stirring occasionally. If the sauce becomes too thick, use the reserved pasta water, adding a little at a time to reach the desired consistency.
Step 7
Once the sauce has thickened and the flavors have mingled, stir in the chopped fresh basil leaves and adjust the seasoning with additional salt or pepper if necessary.
Step 8
Toss the cooked rigatoni pasta with the tomato sauce in the skillet until evenly coated. Add nutritional yeast and mix well to enhance the sauce's cheesy flavor.
Step 9
Serve the pasta hot, garnished with additional fresh basil leaves if desired. Enjoy your delicious Vegan Rigatoni Pasta with Tomato Sauce!
Nutrition Facts
| Serving size | (1932.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1244.4 |
| Total Fat 34.3g | 0% |
| Saturated Fat 5.2g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 0mg | 0% |
| Sodium 3431.9mg | 0% |
| Total Carbohydrate 201.5g | 0% |
| Dietary Fiber 27.8g | 0% |
| Total Sugars 49.0g | |
| Protein 44.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 366.0mg | 0% |
| Iron 15.3mg | 0% |
| Potassium 3765.2mg | 0% |
Source of Calories