Description
A delicious vegan rigatoni dish cooked in a creamy sauce with marinara.
Ingredients
Scale
- 1 lb Rigatoni Pasta
- 1 tbsp Vegan Butter
- 1/2 Onion, Diced
- 1 tbsp Garlic, Minced
- 1 tsp Salt
- 1/2 tsp Italian Seasoning
- 1/4 tsp Crushed Red Pepper Flakes
- 1 tbsp Flour
- 1 1/2 cups Vegan Heavy Cream
- 1 1/2 cups Marinara Sauce
Instructions
- Boil Rigatoni noodles and cook to al dente according to the directions on the box.
- At the same time, melt butter in a large skillet on medium heat. Add diced onion and cook until softened and starting to brown.
- Stir in minced garlic, salt, Italian seasoning, and crushed red pepper flakes. Cook for about 1 minute.
- Stir in flour until well combined.
- Add heavy cream and marinara sauce and stir until well combined. Continue to simmer until sauce is slightly thickened.
- When the pasta is cooked, reserve 1/2 cup pasta water and drain.
- Add cooked pasta to sauce in the pan and stir until well coated. Add about 1/4 cup of the reserved pasta water and stir in so the sauce comes together. Leave as is or add more pasta water until you reach desired consistency.
Notes
- This dish can be customized with additional vegetables or spices as per your liking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 0mg