HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPlant Based Protein Rigatoni Alla Rossa
Plant-Based Protein Rigatoni Alla Rossa

Plant-Based Protein Rigatoni Alla Rossa

Protein that tastes like meat (without the meat)

Read more

Craving the comfort of a hearty, saucy pasta, minus the meat? We’ve got you covered. Here, we swap in a ground plant-based protein, which we sauté with bell pepper and scallions, then simmer in a rich, creamy, herby tomato sauce. It’s tossed with al dente rigatoni noodles, then topped with Parmesan. Who needs the meat when you’ve got all that?

Tags:Plant-Based ProteinLightning Prep
Allergens:SoyTree NutsWheatMilk

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

Total Time30 minutes
Prep Time5 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

9 ounce

Ground Plant-Based Protein

(ContainsSoy, Tree Nuts, Wheat)

1 unit

Bell Pepper

6 ounce

Rigatoni Pasta


1.5 ounce

Tomato Paste

4 tablespoon

Cream Cheese


¼ ounce

Parmesan Cheese


1 tablespoon

Italian Seasoning

2 unit


Not included in your delivery

1 teaspoon


1 tablespoon



2 teaspoon

Olive Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3891 kJ
Calories930 kcal
Fat44 g
Saturated Fat23 g
Carbohydrate92 g
Sugar15 g
Dietary Fiber8 g
Protein43 g
Cholesterol135 mg
Sodium1010 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.
Utensilsarrow down iconarrow down icon
Medium Pot
Large Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

• Bring a medium pot of salted water to a boil. Wash and dry all produce. • Core, deseed, and dice bell pepper into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens.


• Heat a drizzle of olive oil in a large, preferably nonstick, pan over mediumhigh heat. Add bell pepper and season with salt and pepper. Cook until lightly browned and slightly softened, 3-4 minutes. Add scallion whites and cook until softened, 1-2 minutes. Remove veggies from pan. • Return pan over medium-high heat with another large drizzle of olive oil; add plant-based protein*. Using a spatula, press into an even layer. Cook, without stirring, until browned on bottom, 3-4 minutes. Break up protein into pieces and continue cooking until browned all over and warmed through, 3-4 minutes more. Return veggies to pan and stir to combine.


• Once water is boiling, add rigatoni to pot. Cook until al dente, 10-12 minutes. • Reserve ½ cup pasta cooking water, then drain.


• While pasta cooks, stir Italian Seasoning, tomato paste, and 1 tsp sugar (2 tsp for 4 servings) into pan with veggie mixture until combined. • Stir in cream cheese and ¾ cup plain water (1¼ cups for 4). Bring to a simmer and cook, stirring, until sauce is combined and thickened, 1-2 minutes. • Reduce heat to low and stir in half the Parmesan (save the rest for serving). Season with salt and pepper.


• Add drained rigatoni and 1 TBSP butter (2 TBSP for 4 servings) to pan with sauce; stir to coat. If needed, stir in reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce. Taste and season with salt and pepper.


• Divide pasta between bowls. Top with scallion greens and remaining Parmesan. Serve.