Vegetarian Rigatoni Bolognese

Indulge in the hearty, comforting flavors of Vegetarian Rigatoni Bolognese, a plant-based twist on the classic Italian favorite. This recipe swaps traditional meat for protein-packed red lentils and earthy mushrooms, creating a rich and satisfying sauce that clings perfectly to tender rigatoni pasta. Aromatic vegetables like onions, carrots, and celery are sautéed in olive oil to build a flavorful base, while red wine and a blend of Italian herbs elevate the dish to gourmet status. Simmered with crushed tomatoes and vegetable broth, this bolognese achieves a luscious texture and robust taste that will impress both vegetarians and meat-lovers alike. Ready in just an hour, it’s perfect for weeknight dinners or elegant gatherings. Serve it topped with fresh basil for a vibrant, aromatic finish that adds the perfect touch of freshness.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 12 oz Rigatoni pasta
• 2 tbsp Olive oil
• 1 large, diced Onion
• 2 medium, diced Carrot
• 2 diced Celery stalks
• 3 minced Garlic cloves
• 8 oz, finely chopped Mushrooms
• 1 cup Red lentils
• 0.5 cup Red wine
• 28 oz Canned crushed tomatoes
• 2 tbsp Tomato paste
• 2 Bay leaves
• 1 tsp Dried thyme
• 1 tsp Dried oregano
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 cups Vegetable broth
• 0.25 cup, chopped Fresh basil

Directions

Step 1

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.

Step 2

In a large skillet or Dutch oven, heat the olive oil over medium heat.

Step 3

Add the diced onion, carrot, and celery. Sauté for 5-7 minutes until the vegetables start to soften.

Step 4

Stir in the minced garlic and chopped mushrooms, and cook for another 5 minutes until the mushrooms release their moisture and are browned.

Step 5

Add the red lentils to the skillet and stir to combine with the vegetables.

Step 6

Pour in the red wine, and allow it to simmer for about 2 minutes, letting the alcohol evaporate.

Step 7

Stir in the crushed tomatoes, tomato paste, bay leaves, thyme, oregano, salt, and black pepper. Mix well.

Step 8

Pour the vegetable broth into the mixture and bring it to a boil. Then reduce the heat to low and let it simmer uncovered for 25-30 minutes until the lentils are tender and the sauce has thickened, stirring occasionally.

Step 9

Remove and discard the bay leaves. Adjust seasoning with salt and pepper to taste.

Step 10

Toss the cooked rigatoni with the Bolognese sauce.

Step 11

Serve the Vegetarian Rigatoni Bolognese hot, garnished with fresh basil.

Nutrition Facts

Serving size	(3012.8g)

Amount per serving	% Daily Value*
Calories	1900.1

Total Fat 48.8g	0%
Saturated Fat 7.9g	0%
Polyunsaturated Fat 7.8g
Cholesterol 0mg	0%
Sodium 5310.4mg	0%
Total Carbohydrate 289.1g	0%
Dietary Fiber 59.5g	0%
Total Sugars 79.5g
Protein 72.4g	0%

Vitamin D 0IU	0%
Calcium 678.6mg	0%
Iron 24.8mg	0%
Potassium 7775.1mg	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: 23.3%

Protein: 15.4%

Carbs: 61.3%