Vegan Creamy Tomato Rigatoni Pasta Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
