Pasta Recipes

Easy Vegetarian Rigatoni Recipe

30 minutes Cook
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This delicious vegetarian rigatoni recipe is perfect for those looking for a hearty and satisfying pasta dish that’s meat-free. The dish is loaded with fresh vegetables, aromatic herbs, and creamy tomato sauce, making it the ultimate comfort food that’s sure to please even the pickiest eaters. Whether you’re a vegetarian or just trying to cut down on your meat intake, this easy recipe is a must-try!

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Easy Vegetarian Rigatoni

Easy Vegetarian Rigatoni

letseatcuteuser
Loaded with fresh vegetables, aromatic herbs, and creamy tomato sauce, this vegetarian rigatoni recipe is a must-try for anyone looking for a hearty and satisfying pasta dish that's meat-free. With a preparation time of just 15 minutes and a cooking time of 30 minutes, this recipe is perfect for busy weeknights. Serve it as a main dish or as a side with your favorite salad.
prep time
15 minutes
cooking time
30 minutes
servings
4
total time
45 minutes

Equipment

  • Large pot for boiling pasta

  • Large pan for sautéing vegetables

  • Wooden spoon or spatula

  • Colander for draining pasta

Ingredients

  • 1 pound rigatoni pasta

  • 2 tablespoons olive oil

  • 1 onion, chopped

  • 2 garlic cloves, minced

  • 1 red bell pepper, chopped

  • 1 yellow bell pepper, chopped

  • 1 zucchini, chopped

  • 1 teaspoon dried oregano

  • 1 teaspoon dried basil

  • 1 teaspoon dried thyme

  • 1/4 teaspoon red pepper flakes (optional)

  • 1 (28-ounce) can crushed tomatoes

  • 1/2 cup heavy cream

  • Salt and pepper to taste

  • Fresh basil leaves, chopped (optional)

Instructions

1
Cook the rigatoni pasta according to package instructions until al dente. Drain and set aside.
2
Heat the olive oil in a large pan over medium heat. Add the chopped onion and garlic and sauté for 2-3 minutes until fragrant.
3
Add the chopped red and yellow bell peppers, zucchini, dried oregano, dried basil, dried thyme, and red pepper flakes (if using). Sauté for 5-6 minutes until the vegetables are tender.
4
Add the crushed tomatoes and heavy cream to the pan and stir to combine. Bring the mixture to a simmer and cook for 10-15 minutes until the sauce has thickened.
5
Season the sauce with salt and pepper to taste.
6
Add the cooked rigatoni to the pan with the sauce and toss to combine.
7
Serve hot with fresh chopped basil leaves on top (optional).

Notes

To make this recipe vegan, you can replace the heavy cream with coconut cream or any other vegan cream substitute. Feel free to adjust the amount of spices and red pepper flakes to your liking.
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