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Rigatoni with Vegan Mushroom Ragù

with Garlic, Rosemary & Parsley

Rigatoni with Vegan Mushroom Ragù

Tender rigatoni is coated in a savory vegan mushroom ragù, brightened with garlic, rosemary, and parsley for a hearty, aromatic pasta dish.

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Ingredients

For 2 servings

  • 8 ounce Button Mushrooms
  • 13.76 ounce Crushed Tomatoes
  • 1 tablespoon Flour
  • 2 clove Garlic
  • 2 unit Mushroom Stock Concentrate
  • ¼ ounce Parsley
  • 5 teaspoon Red Wine Vinegar
  • 6 ounce Rigatoni Pasta
  • ¼ ounce Rosemary
  • 1.5 ounce Tomato Paste
  • 1 unit Yellow Onion

Additional Ingredients

  • 1 tablespoon Cooking Oil
  • 2 teaspoon Olive Oil
  • Pepper
  • Salt
  • ¾ teaspoon Sugar
Rigatoni with Vegan Mushroom Ragù
Italian
PDF
DifficultyMedium
Prep Time15m
Total Time30m
Calories610
Protein20g
Carbs101g
Fat14g
Tags:
VeganCalorie SmartFiber SmartLow SodiumDietitian WinNew
⚠️Allergens:
🌾Wheat

Swaps and substitutions

For gluten-free needs, use a gluten-free rigatoni and swap the flour for a gluten-free thickener. If you avoid allium or want a milder dish, replace the onion and garlic with celery, fennel, or extra herbs for aroma.

What to serve with it

Serve with a crisp green salad or simple roasted broccoli to keep the meal fresh and balanced. Garlic bread or warm crusty bread also works well for soaking up the savory sauce.

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