Rigatoni with Vegetable Bolognese

Transform your weeknight dinner routine with this hearty and flavorful Rigatoni with Vegetable Bolognese, a plant-based twist on the Italian classic. This recipe combines tender rigatoni pasta with a rich, velvety sauce that’s packed with vibrant vegetables like zucchini, carrots, mushrooms, and celery, simmered to perfection with crushed tomatoes, garlic, and Italian herbs. Perfectly balanced with savory and aromatic flavors, this dish is both nourishing and satisfying, making it an ideal option for vegetarians or anyone looking for a lighter, veggie-forward meal. Ready in just under an hour and topped with optional Parmesan cheese and fresh basil, this comforting dish is perfect for cozy family dinners or impressing guests with a wholesome, colorful plate. It’s a true celebration of seasonal vegetables, ready to shine at your table!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 12 ounces Rigatoni pasta
• 2 tablespoons Olive oil
• 1 medium, diced Yellow onion
• 2 medium, diced Carrots
• 2 diced Celery stalks
• 1 medium, diced Zucchini
• 8 ounces, finely chopped Baby bella mushrooms
• 3 minced Garlic cloves
• 2 tablespoons Tomato paste
• 28 ounces Canned crushed tomatoes
• 1 cup Vegetable broth
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 0.25 teaspoon Red pepper flakes
• 1 teaspoon (adjust to taste) Salt
• 0.5 teaspoon Black pepper
• 0.5 cup, grated (optional, for serving) Parmesan cheese
• 2 tablespoons, chopped (optional, for garnish) Fresh basil leaves

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the rigatoni according to the package directions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.

Step 2

Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, or until softened.

Step 3

Stir in the diced zucchini and chopped mushrooms. Cook for another 5-6 minutes, allowing the vegetables to release their moisture and begin to brown.

Step 4

Add the minced garlic and tomato paste, stirring continuously for about 1 minute, until fragrant and well combined with the vegetables.

Step 5

Pour in the crushed tomatoes and vegetable broth. Stir in the dried oregano, dried basil, red pepper flakes, salt, and black pepper. Simmer the sauce for 20-25 minutes, occasionally stirring to prevent sticking, until it thickens.

Step 6

Taste and adjust seasoning as needed. If the sauce is too thick, add the reserved pasta water, 1 tablespoon at a time, to reach your desired consistency.

Step 7

Toss the cooked rigatoni with the vegetable Bolognese sauce until well coated.

Step 8

Serve warm with grated Parmesan cheese and chopped fresh basil, if desired.

Nutrition Facts

Serving size	2637.1 grams (2637.1g)

Amount per serving	% Daily Value*
Calories	1612

Total Fat 52.20g	67%
Saturated Fat 15.20g	76%
Polyunsaturated Fat 3.60g
Cholesterol 45mg	15%
Sodium 6624mg	288%
Total Carbohydrate 237.90g	87%
Dietary Fiber 41.80g	149%
Total Sugars 81.90g
Protein 65.70g	131%

Vitamin D 16IU	80%
Calcium 1049mg	81%
Iron 17mg	96%
Potassium 6890mg	147%

*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: 27.9%

Protein: 15.6%

Carbs: 56.5%