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Vegan Creamy Tomato & Mushroom Rigatoni

with Shallot, Almonds & Parsley

Vegan Creamy Tomato & Mushroom Rigatoni

Silky tomato sauce coats tender rigatoni with earthy mushrooms, sweet shallot, crunchy almonds, and fresh parsley for a comforting vegan pasta dinner.

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Ingredients

For 2 servings

  • 1 teaspoon Chili Flakes
  • 4 ounce Cremini Mushrooms
  • 2 clove Garlic
  • 4 tablespoon Hummus
  • 1 unit Lemon
  • ¼ ounce Parsley
  • 6 ounce Rigatoni Pasta
  • 1 unit Shallot
  • ½ ounce Sliced Almonds
  • 1.5 ounce Sun-Dried Tomatoes
  • 1 unit Tomato Paste
  • 2 unit Veggie Stock Concentrate

Additional Ingredients

  • 1 teaspoon Cooking Oil
  • 2 teaspoon Olive Oil
  • Pepper
  • Salt
  • 1 teaspoon Sugar
Vegan Creamy Tomato & Mushroom Rigatoni
PDF
DifficultyEasy
Prep Time10m
Total Time25m
Calories650
Protein20g
Carbs102g
Fat19g
Tags:
VeganCalorie SmartFiber SmartMediterranean
⚠️Allergens:
🌰Sesame🌾Wheat

Swaps and substitutions

For a nut-free version, leave out the almonds or replace them with toasted seeds if safe for your household. To make it gluten-free, swap the pasta for a gluten-free rigatoni and check that the stock concentrate is gluten-free.

What to serve with it

Serve with a crisp green salad, roasted broccoli, or garlicky green beans to balance the rich tomato sauce. Warm crusty bread works well for scooping up every bit of the creamy finish.

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