Rigatoni Vegan Recipe Easy and Delicious Pasta Ideas

Looking for a comforting, hearty meal that’s entirely plant-based? This rigatoni vegan recipe is just what you need to satisfy your pasta cravings without compromising your vegan lifestyle.

Packed with vibrant vegetables, rich tomato sauce, and perfectly cooked rigatoni, this dish delivers bold flavors and a gratifying texture. Whether you’re cooking for family, friends, or just yourself, this recipe is simple enough for weeknight dinners yet impressive enough to serve at casual gatherings.

It also allows for easy customization to suit your taste preferences or whatever you have on hand in your pantry.

From the first bite, you’ll appreciate the balance of savory tomato goodness, a hint of garlic and herbs, and the delightful chewiness of rigatoni that holds the sauce beautifully. If you love creamy pasta dishes, you might want to check out my Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes for an indulgent twist.

Ready to dive into this delicious vegan rigatoni masterpiece? Let’s get cooking!

Why You’ll Love This Recipe

This vegan rigatoni recipe is a wonderful blend of flavors and textures, perfect for anyone seeking a wholesome plant-based meal. It’s quick and easy to make, requiring pantry staples and fresh ingredients that come together in a rich, satisfying sauce.

The rigatoni pasta’s ridged texture makes it ideal for holding onto the sauce with every bite.

This dish is not only delicious but also nutritious and customizable. You can add your favorite vegetables or swap ingredients to fit your preferences.

It’s perfect for meal prep or a cozy dinner any night of the week.

Plus, it’s a great introduction to vegan cooking if you’re new to plant-based meals. The recipe is forgiving and adaptable, so don’t be afraid to experiment!

Ingredients

• 12 oz rigatoni pasta (use gluten-free if preferred)
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 cup mushrooms, sliced
• 1 can (14 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red chili flakes (optional for heat)
• 1/2 cup vegetable broth
• Salt and black pepper to taste
• Fresh basil leaves for garnish
• Nutritional yeast for a cheesy flavor (optional)

Equipment

• Large pot for boiling pasta
• Large skillet or sauté pan
• Wooden spoon or spatula
• Knife and cutting board
• Colander for draining pasta
• Measuring spoons and cups

Instructions

1. Cook the rigatoni: Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Drain and set aside, reserving 1/2 cup of the pasta water.
2. Sauté the aromatics: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for another 1-2 minutes until fragrant.
3. Add the vegetables: Toss in the diced red bell pepper, zucchini, and sliced mushrooms. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender and starting to caramelize.
4. Build the sauce: Stir in the tomato paste, cooking for 1-2 minutes to deepen the flavor. Then add the crushed tomatoes, vegetable broth, oregano, basil, and optional red chili flakes. Bring the mixture to a simmer and let it cook for 10 minutes, stirring occasionally. Season with salt and pepper to taste.
5. Combine pasta and sauce: Add the cooked rigatoni to the skillet, gently tossing to coat the pasta with the sauce. If the sauce feels too thick, add some reserved pasta water a little at a time until you reach your desired consistency.
6. Finish and serve: Remove from heat and sprinkle with nutritional yeast for a cheesy, vegan-friendly boost if desired. Garnish with fresh basil leaves and serve immediately.

Tips & Variations

“For an even creamier texture, try adding a splash of canned coconut milk or a homemade cashew cream near the end of cooking.”

• Veggie swaps: Use eggplant, spinach, or kale instead of or in addition to the vegetables listed. Roasted butternut squash also pairs beautifully with rigatoni.
• Protein boost: Add cooked lentils or chickpeas to the sauce for extra protein and texture.
• Spice it up: Incorporate smoked paprika or chipotle powder for a smoky depth.
• Cheesy alternatives: Sprinkle with vegan parmesan or make a quick cashew cheese sauce for topping.
• Make it gluten-free: Substitute with your favorite gluten-free rigatoni or pasta shape.

Nutrition Facts

Serving Suggestions

This vegan rigatoni pairs wonderfully with a fresh green salad dressed with lemon vinaigrette or a simple arugula and cherry tomato mix. Garlic bread (try the Vegan Bread Machine Recipe for Soft, Delicious Loaves for your bread base) is an excellent accompaniment to soak up the sauce.

For a heartier meal, serve alongside steamed or roasted vegetables. A glass of your favorite red wine or sparkling water with a slice of lemon rounds out the experience beautifully.

Conclusion

This rigatoni vegan recipe offers a delicious and satisfying way to enjoy classic pasta without any animal products. It’s quick to prepare, packed with nutrients, and full of vibrant flavors that make it a winner for vegans and non-vegans alike.

Whether you’re new to vegan cooking or just looking for a fresh take on pasta night, this recipe fits the bill perfectly.

Don’t hesitate to customize it with your favorite vegetables or spices to make it your own. For more exciting plant-based dishes, check out my collection, including Peruvian Vegetable Recipes for Flavorful Healthy Meals and Vegetable Alfredo Recipes for Creamy, Healthy Dinners.

Dive in, enjoy, and happy cooking!

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