Rigatoni with Vegan Mushroom Ragù
with Garlic, Rosemary & Parsley
- Wheat
Here’s the weeknight vegan dinner idea you’ve been coveting! If you ever miss the meaty joy that is a ragù, miss it no more with this gem our chefs dreamed up. Earthy, meaty button mushrooms make the perfect stand-in for ground meat. Simmer those mushrooms with tomatoes, onion, and garlic, then drape the sauce over chewy mouthfuls of rigatoni and, really, what’s to miss? You’ll be craving this veg version from now on.
Ingredients
6 ounce
Rigatoni Pasta
(Contains: Wheat)
1 unit
Tomato Paste
1 unit
Onion
1 unit
Crushed Tomatoes
8 ounce
Button Mushrooms
¼ ounce
Rosemary
2 clove
Garlic
5 teaspoon
Red Wine Vinegar
2 unit
Mushroom Stock Concentrate
¼ ounce
Parsley
1 tablespoon
Flour
(Contains: Wheat)
Not included in your delivery
teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Olive Oil
1 teaspoon (tsp)
Sugar
3 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Bring a large pot of salted water to a boil. Wash and dry produce. • Halve, peel, and dice onion. Dice mushrooms into ¼-inch pieces. Peel and mince or grate garlic. Strip rosemary leaves from stems; finely chop leaves until you have 2 tsp (4 tsp for 4 servings). Roughly chop parsley.
• Once water is boiling, add rigatoni to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ¾ cup pasta cooking water (1¼ cups for 4 servings), then drain.
• While pasta cooks, heat a large drizzle of oil in a large pan over medium-high heat. Add onion and mushrooms; cook, stirring occasionally, until softened, 6-7 minutes. • Add garlic, chopped rosemary, salt, and pepper; cook, stirring occasionally, until fragrant, 1-2 minutes more.
• While mushrooms cook, in a medium bowl, whisk together crushed tomatoes, flour, stock concentrates, half the vinegar, 1 cup plain water, and ¾ tsp sugar. (For 4 servings, use all the vinegar, 2 cups water, and 1½ tsp sugar.)
• To pan with mushrooms, add a drizzle of oil and tomato paste; cook, stirring, until tomato paste darkens, 1-2 minutes. • Add tomato-flour mixture to pan; season with salt and pepper. Bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until sauce thickens, 8-10 minutes. • Stir drained rigatoni into pan with sauce, adding splashes of reserved pasta cooking water until pasta is thoroughly coated in sauce. Taste and season with salt and pepper if desired.
• Divide pasta between bowls; top each bowl with a drizzle of olive oil. Garnish with parsley and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the savory mushroom flavor, though some found the rosemary overpowering; adjusting herbs to taste is recommended.
- Ease of prep: Chopping mushrooms took longer than expected for some; consider slicing instead of dicing for quicker prep.
- Suggestions: Try adding vegan cheese, plant-based crumbles, or extra veggies like zucchini for more depth and protein 🍲.
- Leftovers: Several noted it reheats well, with some finding the flavors even better the next day.
- Sauce consistency: Some found the sauce watery; consider reducing liquid or simmering longer to thicken.
Reviews from our home cooks
I was really happy to see a vegan recipe on the menu. We aren't vegans, but we are looking to eat a healthier and more sustainable diet. This dish tasted really good, but it took much longer than half an hour. I probably wouldn't make it again because it took forever to dice those delicious mushrooms and I just don't have the time or the energy. My other concern is the lack of protein. If I were to make this recipe at home, I would slice the mushrooms and add vegan ground beef substitute.
The prep took a long time between dicing the onions and mushrooms and removing and chopping the rosemary leaves. The instructions should have recommended combining the final product into a larger container. Even with the large pan I have, the sauce needed to be transferred to a larger pot with the pasta otherwise it would have overflowed.
Overall this recipe was great. Would recommend cutting back on the rosemary - maybe one tablespoon. Quantity was generous and probably could have made two meals but we managed to gobble down the entire pot!
So good! I'm not vegan but my husband is and he loved it too! So easy to make. I even added almost twice the mushrooms to meat it up.
One of the best pasta dishes we've had yet! The fresh rosemary POPS with flavor and aroma! LOVED it!
Rigatoni needs to cook longer unless you like really al dente, chewy pasta. At least 15 minutes.
A super rosemary forward flavor that was delicious. The only criticism is that the ratio of onions was off - seemed to be too many. But that's a small criticism - this dish is tasty.
Surprisingly complex flavor! I used about half the rosemary and still thought it was spiced nicely.
So good! Takes longer than 30 minutes though even by the times on the card. Also- garlic bread is a great add on for this!
Chopping the mushrooms took forever but it was totally worth it! It was absolutely delicious!!! Even the kid who "hates mushrooms" absolutely loved it.
