Vegan Creamy Tomato & Mushroom Rigatoni
with Shallot, Almonds & Parsley
- Wheat
- Sesame
- Tree Nuts
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.
Ingredients
6 ounce
Rigatoni Pasta
(Contains: Wheat)
2 unit
Veggie Stock Concentrate
4 tablespoon
Hummus
(Contains: Sesame)
1 unit
Tomato Paste
1 unit
Lemon
2 clove
Garlic
4 ounce
Cremini Mushrooms
1.5 ounce
Sun-Dried Tomatoes
1 teaspoon
Chili Flakes
¼ ounce
Parsley
1 unit
Shallot
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
Not included in your delivery
2 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
• 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 sun-dried tomatoes. Finely chop parsley. Quarter lemon.
• 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.
• 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.
• 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.
• 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.
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the rich, creamy tomato sauce, though some found the hummus flavor overpowering or unusual.
- Ease of prep: Instructions were generally easy to follow, but some found chopping sun-dried tomatoes tedious.
- Suggestions: Consider adding more mushrooms, adjusting pasta type, or incorporating extra veggies for more balance 🍲.
- Portions: Several mentioned small portion sizes; some added extra pasta or protein to bulk it up.
- Texture: The crunchy almonds added nice contrast, but a few found the pasta texture off or the sauce too thick.
Reviews from our home cooks
Love a good vegan dish, and this one was perfect. The sauce was perfect with the hummus, chilli flakes, and mushrooms. The shallots, almonds and parsley made it sing. I also loved that cooking used only two pots.
Sauce had deep tomato flavor and was creamier than expected for a vegan sauce. The toasted almond was great for texture. We prefer these cremini mushrooms to just plain button mushrooms.
While I'm not vegan, I was blown away by how delicious this recipe turned out. I had no idea vegan dishes could be bursting with such incredible flavors.
Vegan and tasty. Pasta was so creamy from the hummus - highly recommend.
Super easy. And the fact that it's vegan just blows my mind. Excellent.
This dish was a lot of work - finely chopping sun-dried tomatoes is a crummy job. At first I thought it was a flavorless dish, but suddenly in the end, it was delicious, just really short on mushrooms. This needed twice as many mushrooms. But I'd get it again! What a surprise!
The sauce mixture was good-- The only criticism I have is that the amount of pasta provided is on the skimpy side. I am fine with you sending the measured amount you did, as I realize the measurement helps people with dieting. My husband and I like a little more pasta than that, so we added some of our own, and then I felt compelled to add some shelf tomato sauce (not much).
Delicious dish! The flavors are amazing and the toasted almond slices add a nice little crunch. Yum.
When I first saw the hummus I thought it belonged to another recipe. It turned out great! I love the flavors and heat.
Definitely licked the bowl clean on this one. The portion was probably what we should be eating to be healthy, but we both wanted seconds!
