Vegetarian Rigatoni Pasta with Meat Sauce

Savor a hearty, plant-powered twist on a classic with this Vegetarian Rigatoni Pasta with Meat Sauce. Featuring al dente rigatoni smothered in a rich, flavorful sauce made with plant-based ground meat, crushed tomatoes, and aromatic herbs like oregano and basil, this dish is a comforting crowd-pleaser. Finely diced carrots, celery, and onion add a rustic depth, while a splash of optional red wine enhances the robust flavor. Ready in under an hour, this satisfying recipe is perfect for busy weeknights or casual entertaining. Finish with a sprinkle of fresh parsley and optional Parmesan for a dish that’s as beautiful as it is delicious. Great for vegetarians and anyone looking to enjoy a lighter, meat-free pasta dinner without compromising on taste!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 400 grams Rigatoni pasta
• 2 tablespoons Olive oil
• 1 medium Onion, finely chopped
• 3 cloves Garlic cloves, minced
• 1 medium Carrot, finely diced
• 1 stalk Celery stalk, finely diced
• 300 grams Plant-based ground meat
• 2 tablespoons Tomato paste
• 800 grams Canned crushed tomatoes
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 125 ml Red wine (optional)
• 2 tablespoons Fresh parsley, chopped
• 50 grams Grated Parmesan cheese (optional, for serving)

Directions

Step 1

Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.

Step 2

Meanwhile, in a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3 minutes until it becomes translucent.

Step 3

Add the minced garlic, diced carrot, and diced celery to the skillet. Cook for another 5 minutes, stirring occasionally, until the vegetables are softened.

Step 4

Increase the heat to medium-high and add the plant-based ground meat. Cook, breaking it apart with a wooden spoon, until it's browned, approximately 5-7 minutes.

Step 5

Stir in the tomato paste and cook for 1 minute. Add the canned crushed tomatoes, dried oregano, dried basil, salt, and black pepper. Stir to combine.

Step 6

If using, pour in the red wine. Bring the mixture to a gentle simmer and reduce the heat to low. Cook the sauce uncovered for about 15 minutes, stirring occasionally, until it thickens.

Step 7

Add the cooked rigatoni to the sauce. Mix well to coat the pasta thoroughly, adding reserved pasta water a little at a time to reach the desired consistency.

Step 8

Remove from heat and stir in the fresh chopped parsley.

Step 9

Serve immediately, topped with grated Parmesan cheese if desired.

Nutrition Facts

Serving size	(2123.0g)

Amount per serving	% Daily Value*
Calories	2204.0

Total Fat 96.1g	0%
Saturated Fat 30.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 40mg	0%
Sodium 5406.9mg	0%
Total Carbohydrate 231.6g	0%
Dietary Fiber 34.9g	0%
Total Sugars 53.2g
Protein 108.3g	0%

Vitamin D 0IU	0%
Calcium 1084.9mg	0%
Iron 25.9mg	0%
Potassium 5174.0mg	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: 38.9%

Protein: 19.5%

Carbs: 41.6%