HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconRigatoni With Vegan Mushroom Ragù
Rigatoni with Vegan Mushroom Ragù

Rigatoni with Vegan Mushroom Ragù

with Garlic, Rosemary & Parsley

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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.

Tags:Calorie SmartNewVegan

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

Total Time30 minutes
Prep Time15 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Yellow Onion

8 ounce

Button Mushrooms

¼ ounce


2 clove


¼ ounce


6 ounce

Rigatoni Pasta


2 unit

Mushroom Stock Concentrate

1 tablespoon



1.5 ounce

Tomato Paste

13.76 ounce

Crushed Tomatoes

5 teaspoon

Red Wine Vinegar

Not included in your delivery

1 tablespoon

Cooking Oil

¾ teaspoon


2 teaspoon

Olive Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories610 kcal
Fat14 g
Saturated Fat2 g
Carbohydrate101 g
Sugar22 g
Dietary Fiber9 g
Protein20 g
Cholesterol0 mg
Sodium520 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
Large Pot
Large Pan
Medium Bowl
Instructionsarrow up iconarrow up icon
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• 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.