Vegetarian Rigatoni Pasta Recipes for Easy Weeknight Dinners

There’s something undeniably comforting about a hearty bowl of rigatoni pasta, especially when it’s loaded with vibrant vegetables and flavorful sauces. Whether you’re a seasoned vegetarian or just looking to incorporate more plant-based meals into your routine, vegetarian rigatoni pasta recipes offer a delicious and satisfying option.

With its ridged tubes perfectly designed to hold chunky sauces, rigatoni pairs wonderfully with everything from fresh tomatoes and roasted vegetables to creamy vegan béchamel. These recipes not only bring out the best in your ingredients but also provide a balanced, nutritious meal that’s perfect for family dinners or casual get-togethers.

In this blog post, we’ll explore some fantastic vegetarian rigatoni pasta recipes that are easy to prepare, packed with wholesome ingredients, and bursting with flavor. You’ll find tips on how to elevate your pasta dishes, creative ingredient swaps, and serving suggestions to impress your guests.

Ready to dive in? Let’s get cooking!

Why You’ll Love This Recipe

Vegetarian rigatoni pasta recipes are perfect for anyone craving a comforting yet nutritious meal without the fuss. The rigatoni’s shape is ideal for capturing sauces and chunky vegetables, ensuring every bite is flavorful.

These recipes are incredibly versatile, allowing you to customize with seasonal veggies, herbs, and your favorite cheese or dairy-free alternatives.

Plus, they’re a fantastic way to incorporate more plant-based foods into your diet while enjoying classic Italian flavors. Whether you’re cooking for yourself, family, or friends, these dishes come together quickly and can easily be doubled for leftovers.

If you love creamy sauces, roasted veggies, or zesty tomato blends, you’ll find a recipe here that satisfies all cravings.

Ingredients

• Rigatoni pasta – 12 oz (340 g)
• Olive oil – 3 tbsp
• Garlic cloves – 3, minced
• Red onion – 1 medium, chopped
• Cherry tomatoes – 2 cups, halved
• Zucchini – 1 medium, diced
• Bell peppers – 1 cup, diced (any color)
• Baby spinach – 2 cups
• Fresh basil – ¼ cup, chopped
• Crushed red pepper flakes – ½ tsp (optional)
• Salt and pepper – to taste
• Parmesan cheese – ½ cup, grated (or vegan alternative)
• Vegetable broth – 1 cup
• Tomato paste – 2 tbsp
• Heavy cream or coconut cream – ½ cup (optional for creamy sauce)

Equipment

• Large pot for boiling pasta
• Large skillet or sauté pan for cooking vegetables and sauce
• Colander for draining pasta
• Wooden spoon or spatula for stirring
• Measuring cups and spoons
• Cheese grater (if using block cheese)
• Knife and cutting board for prepping veggies

Instructions

1. Cook the rigatoni: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente, usually about 10-12 minutes. Reserve ½ cup of pasta water, then drain the pasta and set aside.
2. Sauté the aromatics: Heat olive oil in a large skillet over medium heat. Add the minced garlic and chopped red onion. Cook for 3-4 minutes until fragrant and translucent, stirring occasionally.
3. Add vegetables: Toss in the diced zucchini and bell peppers. Cook for about 5-7 minutes until the vegetables start to soften. Stir occasionally to prevent sticking.
4. Add tomatoes and spinach: Add the halved cherry tomatoes and cook until they begin to break down, about 4 minutes. Then stir in the baby spinach and cook until wilted.
5. Make the sauce: Stir in the tomato paste, vegetable broth, and red pepper flakes (if using). Let the mixture simmer for 5 minutes to combine flavors. For a creamy sauce, add the cream or coconut cream now and stir well.
6. Combine pasta and sauce: Add the cooked rigatoni to the skillet. Toss well to coat the pasta with the sauce and vegetables. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
7. Season and serve: Season with salt and pepper to taste. Remove from heat and stir in fresh basil. Sprinkle with grated Parmesan or vegan cheese before serving.

Tips & Variations

Tip: To make your pasta even more flavorful, roast the vegetables in the oven beforehand to bring out their natural sweetness and depth.

Want to switch things up? Try these variations:

• Mushroom and spinach rigatoni: Replace zucchini and bell peppers with sautéed mushrooms for an earthy twist.
• Vegan béchamel sauce: Use our Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes to create a luscious, dairy-free sauce.
• Spicy arrabbiata: Increase crushed red pepper flakes and add chopped olives for a spicy, tangy flavor.
• Cheesy baked rigatoni: Transfer the mixed pasta to a baking dish, top with mozzarella and bake at 375°F (190°C) for 15 minutes until bubbly and golden.

Nutrition Facts

Serving Suggestions

This vegetarian rigatoni pasta pairs beautifully with a crisp green salad, such as mixed arugula with lemon vinaigrette, to balance the richness of the sauce. Garlic bread or crusty artisan bread rounds out the meal perfectly, allowing you to soak up any leftover sauce.

For a more festive touch, serve with a glass of light red wine like Pinot Noir or a refreshing sparkling water infused with cucumber and mint. Leftovers can be reheated easily and make excellent next-day lunches.

Conclusion

Vegetarian rigatoni pasta recipes bring together the best of Italian comfort food with wholesome, plant-based ingredients that nourish and satisfy. These dishes are easy to make, adaptable to your favorite flavors, and perfect for any occasion—be it a busy weeknight or a cozy dinner with friends.

With the ridged rigatoni holding onto every bit of sauce and vegetables, each bite is a delightful experience.

Don’t hesitate to experiment with seasonal vegetables or try creamy vegan variations to keep things fresh and exciting. For more inspiring vegetarian and vegan recipes, check out Vegetable Alfredo Recipes for Creamy, Healthy Dinners and Best Italian Vegetarian Recipes for Delicious Meatless.

Happy cooking!

More Vegetarian Rigatoni Pasta Recipes to Try

Roasted Vegetable Rigatoni with Garlic Tomato Sauce

This recipe combines the smoky sweetness of roasted bell peppers, eggplant, and cherry tomatoes with a simple garlic tomato sauce. Tossed with rigatoni, it’s a vibrant, hearty dish perfect for showcasing summer produce.

Ingredients

• 12 oz rigatoni pasta
• 1 red bell pepper, sliced
• 1 small eggplant, cubed
• 1 cup cherry tomatoes
• 4 garlic cloves, minced
• 3 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh basil for garnish
• Grated Parmesan or vegan cheese

Instructions

1. Preheat oven to 425°F (220°C). Toss bell pepper, eggplant, and cherry tomatoes with 2 tbsp olive oil, garlic, oregano, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
2. Cook rigatoni in salted boiling water until al dente. Drain and reserve ½ cup pasta water.
3. In a large skillet, heat remaining olive oil. Add roasted vegetables and toss with rigatoni. Add reserved pasta water if needed to loosen the sauce.
4. Garnish with fresh basil and cheese. Serve warm.

Creamy Spinach and Artichoke Rigatoni

A luscious, creamy dish inspired by the classic spinach-artichoke dip. This recipe uses a dairy-free béchamel sauce for a rich, smooth texture that clings perfectly to rigatoni.

Ingredients

• 12 oz rigatoni pasta
• 2 cups fresh spinach
• 1 cup canned artichoke hearts, chopped
• 1 cup vegan béchamel sauce (see recipe here)
• 2 tbsp olive oil
• 2 garlic cloves, minced
• Salt and pepper to taste
• Vegan Parmesan cheese (optional)

Instructions

1. Cook rigatoni according to package directions. Drain and set aside.
2. Heat olive oil in a pan over medium heat. Add garlic and sauté until fragrant.
3. Add spinach and artichokes, cooking until spinach wilts.
4. Stir in the vegan béchamel sauce and mix well. Add cooked rigatoni and toss to combine.
5. Season with salt and pepper. Serve topped with vegan Parmesan if desired.

Spicy Arrabbiata Rigatoni with Mushrooms

For those who like a kick, this spicy arrabbiata sauce with sautéed mushrooms offers bold, zesty flavors without meat. It’s simple, quick, and full of Italian flair.

Ingredients

• 12 oz rigatoni pasta
• 1 cup mushrooms, sliced
• 2 cups crushed tomatoes
• 4 garlic cloves, minced
• 1-2 tsp crushed red pepper flakes (adjust to taste)
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Cook rigatoni until al dente. Drain and set aside.
2. Heat olive oil in a skillet. Sauté garlic and mushrooms until soft.
3. Add crushed tomatoes and red pepper flakes. Simmer for 10 minutes.
4. Season with salt and pepper. Toss rigatoni in the sauce.
5. Garnish with fresh parsley and serve immediately.

For more creative pasta recipes, check out our Pasta with Shrimp and Vegetables Recipe for Easy Dinner (non-vegetarian but full of inspiration!) and explore Vegetarian Tex Mex Recipes for Easy Weeknight Dinners for exciting plant-based twists.

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