Creamy Chicken & Mushroom Rigatoni
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Creamy Chicken & Mushroom Rigatoni

Creamy Chicken & Mushroom Rigatoni

with Sun-Dried Tomatoes, Shallot, Almonds & Parsley

Get ready for a rich, luscious vegan pasta dinner idea! Hummus may sound like an odd addition to pasta sauce, but trust us, it’s what gives our vegan pasta its next-level creaminess. You’ll start by sautéing mushrooms and shallot, then add zingy sun-dried tomatoes and garlic and finish the sauce with hummus and olive oil. After mixing in the rigatoni, you’ll serve the pasta with a crunchy sprinkle of sliced almonds, parsley, chili flakes, and fresh lemon for a pasta night worthy of your favorite bowls.

Protein Smart
Tree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes
Prep Time10 minutes


serving amount

4 ounce

Cremini Mushrooms

1 unit


2 clove


1.5 ounce

Sun-Dried Tomatoes

¼ ounce


1 unit


6 ounce

Rigatoni Pasta

(Contains Wheat)

1 unit

Tomato Paste

2 unit

Veggie Stock Concentrate

4 tablespoon


(Contains Sesame)

½ ounce

Sliced Almonds

(Contains Tree Nuts)

1 teaspoon

Chili Flakes

10 ounce

Chopped Chicken Breast

Not included in your delivery



2 teaspoon

Cooking Oil

1 teaspoon


2 teaspoon

Olive Oil


Nutrition Values

/ per serving
Calories850 kcal
Fat25 g
Saturated Fat4 g
Carbohydrate102 g
Sugar25 g
Dietary Fiber10 g
Protein52 g
Cholesterol105 mg
Sodium860 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Large Pan



• Bring a large pot of salted water to a boil. Wash and dry produce. • Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Halve, peel, and thinly slice shallot. Peel and mince or grate garlic. Finely chop sundried tomatoes. Finely chop parsley. Quarter lemon.

Cook Pasta

• Once water is boiling, add rigatoni to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve ¾ cup pasta cooking water (1 cup for 4 servings), then drain.

Open package of chicken and drain off any excess liquid; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.

Start Sauce

• While pasta cooks, heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms and shallot; cook, stirring occasionally, until veggies are browned and slightly crispy, 6-8 minutes. Season with salt and pepper.

Use pan used for chicken here.

Finish Sauce

• Add garlic, sun-dried tomatoes, tomato paste, and 1 tsp sugar (2 tsp for 4 servings) to pan with veggies. Cook, stirring, until tomato paste is brick red and garlic is fragrant, 1-2 minutes. • Stir stock concentrates and 1⁄3 cup reserved pasta cooking water (½ cup for 4) into pan. (TIP: Ladle directly from pasta pot if pasta isn’t finished cooking yet.) Bring to a simmer and cook until sauce has slightly reduced, 1-2 minutes. • Reduce heat to low and stir in hummus and a large drizzle of olive oil until fully incorporated. (TIP: Add another splash of pasta cooking water if sauce seems dry.) Season with salt and pepper.

Finish Pasta

• Add drained rigatoni and half the parsley to pan with sauce; stir until coated. TIP: If necessary, add another splash of reserved pasta cooking water and another drizzle of olive oil until everything is coated in a glossy sauce. • Taste and season with salt and pepper if needed.

Stir in chicken along with rigatoni.

Finish & Serve

• Divide pasta between bowls. Top with almonds, remaining parsley, and as many chili flakes as you like. • Squeeze juice from one lemon wedge (two wedges for 4 servings) over top. Serve with remaining lemon wedges on the side.

Chicken is fully cooked when internal temperature reaches 165°.

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