Vegan Creamy Tomato Rigatoni Pasta Recipe

Introduction

This Vegan Creamy Tomato Rigatoni Pasta is a comforting and flavorful dish that pairs a rich, creamy tomato sauce with perfectly cooked rigatoni. It’s easy to make, satisfying, and perfect for a weeknight dinner or a cozy meal anytime.

Ingredients

• 1 (1 lb) box 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

1. Step 1: Boil rigatoni noodles in salted water and cook until al dente according to the package directions.
2. Step 2: While the pasta cooks, melt vegan butter in a large skillet over medium heat. Add diced onion and cook until softened and beginning to brown.
3. Step 3: Stir in minced garlic, salt, Italian seasoning, and crushed red pepper flakes. Cook for about one minute until fragrant.
4. Step 4: Mix in the flour until fully combined with the onion and garlic mixture.
5. Step 5: Slowly add vegan heavy cream and marinara sauce, stirring until smooth. Simmer the sauce until it thickens slightly.
6. Step 6: Once the pasta is cooked, reserve 1/2 cup of the pasta water and then drain the rigatoni.
7. Step 7: Add the drained pasta to the skillet with the sauce and stir until well coated. Pour in about 1/4 cup of the reserved pasta water and stir to blend the sauce and pasta smoothly. Adjust with more pasta water if needed to reach your preferred consistency.

Tips & Variations

• Use gluten-free pasta to make this dish gluten-free while keeping the same creamy texture.
• Add fresh basil or spinach at the end for extra freshness and color.
• For more heat, increase the crushed red pepper flakes or add a dash of hot sauce.
• If vegan heavy cream is unavailable, coconut cream or cashew cream can be used as a substitute.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat, adding a splash of plant-based milk or reserved pasta water to loosen the sauce as needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta for this recipe?

Yes, any tubular pasta like penne or ziti can work well as they hold the creamy sauce nicely, but rigatoni’s ridges make it especially great for capturing the sauce.

Is vegan heavy cream necessary for the sauce?

Vegan heavy cream adds richness and creaminess, but you can substitute with coconut cream, cashew cream, or even a thick plant-based milk mixed with a little flour to achieve a similar texture.

Vegan Creamy Tomato Rigatoni Pasta Recipe

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★★★★★

4.5 from 90 reviews

This Vegan Creamy Tomato Rigatoni Pasta is a delicious, plant-based twist on a classic favorite. Featuring al dente rigatoni tossed in a rich, creamy tomato sauce made from vegan butter, vegan heavy cream, and marinara, it’s a comforting and flavorful dish perfect for weeknight dinners or special occasions. The sauce is enhanced with aromatic onions, garlic, Italian seasoning, and a touch of crushed red pepper flakes for a subtle kick, making it creamy, zesty, and satisfying without any dairy.

• Author: Ruby
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegan

Ingredients

Scale 1x2x3x

Pasta

• 1 (1 lb) box Rigatoni Pasta

Sauce

• 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

1. Cook Rigatoni: Bring a large pot of salted water to a boil and cook the rigatoni pasta until al dente according to package instructions. Once cooked, reserve 1/2 cup of the pasta cooking water and then drain the pasta.
2. Sauté Onion: While the pasta cooks, melt the vegan butter in a large skillet over medium heat. Add the diced onion and cook, stirring occasionally, until the onion is softened and begins to brown for added flavor.
3. Add Garlic and Seasonings: Stir in the minced garlic, salt, Italian seasoning, and crushed red pepper flakes. Cook the mixture for about 1 minute until fragrant.
4. Incorporate Flour: Sprinkle the flour into the skillet and stir continuously to combine it well with the butter and aromatics, creating a roux base for the sauce.
5. Add Cream and Marinara: Gradually pour in the vegan heavy cream and marinara sauce, stirring to combine. Allow the sauce to simmer gently until it thickens slightly, enhancing the creamy texture.
6. Combine Pasta and Sauce: Add the drained pasta to the skillet with the sauce. Pour in about 1/4 cup of the reserved pasta water and stir well to coat the rigatoni evenly. Adjust the consistency by adding more pasta water if needed, ensuring the sauce clings beautifully to the pasta.

Notes

• Make sure to reserve pasta water as it helps to adjust the sauce consistency and helps bind the sauce to the pasta.
• Al dente pasta is important to avoid mushiness when tossed in sauce.
• You can substitute vegan butter with olive oil if preferred.
• Adjust the crushed red pepper flakes to your heat preference.
• This recipe can be paired with a fresh green salad or garlic bread for a complete meal.

Keywords: Vegan pasta, creamy tomato pasta, rigatoni recipe, plant-based dinner, vegan Italian recipe