Hearty Plant-Based Rigatoni with Creamy Tomato Sauce

Craving the comfort of a hearty, saucy pasta without the meat? This plant-based rigatoni delivers all the richness and satisfaction you’re looking for. Ground plant-based protein is sautéed with bell pepper and scallions, then simmered in a creamy, herby tomato sauce that coats every tube of al dente rigatoni.

Topped with a sprinkle of Parmesan cheese, this dish proves you don’t need meat for a deeply flavorful and filling meal. It’s quick enough for a weeknight but feels special enough for company.

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Ingredients

6 ounce Rigatoni PastaView ingredient guideLike ingredientDislike ingredient

9 ounce Ground Plant-Based ProteinView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, about 10-12 minutes. Reserve 1/2 cup pasta water, then drain.
2. While the pasta cooks, thinly slice the scallions, separating white and green parts. Dice the bell pepper into small pieces.
3. In a large skillet over medium-high heat, add a drizzle of oil. Cook the ground plant-based protein, breaking it apart, until browned, about 4-5 minutes. Season with salt and pepper.
4. Add the white parts of the scallions and the bell pepper to the skillet. Cook until softened, about 2-3 minutes.
5. Stir in the tomato paste, cream cheese and Italian seasoning. Cook for 1 minute until fragrant.
6. Pour in 1/4 cup of the reserved pasta water and stir to create a creamy sauce. Simmer for 2 minutes.
7. Add the cooked rigatoni to the skillet and toss to coat evenly. If the sauce is too thick, add more pasta water a tablespoon at a time.
8. Serve the pasta in bowls, topped with grated Parmesan cheese and the green scallion parts.

Recipe Tips

FAQ

Can I use a different pasta shape?

Absolutely! Penne, fusilli or any short pasta works well with this sauce.

Is this recipe vegan?

It can be made vegan by using dairy-free cream cheese and omitting the Parmesan or using a vegan Parmesan alternative.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of water to loosen the sauce.