Rigatoni with Vegan Mushroom Ragù
with Garlic, Rosemary & Parsley
Here’s the weeknight vegan dinner idea you’ve been coveting! If you ever miss the meaty joy that is a ragù, miss it no more with this gem our chefs dreamed up. Earthy, meaty button mushrooms make the perfect stand-in for ground meat. Simmer those mushrooms with tomatoes, onion, and garlic, then drape the sauce over chewy mouthfuls of rigatoni and, really, what’s to miss? You’ll be craving this veg version from now on.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Yellow Onion
8 ounce
Button Mushrooms
¼ ounce
Rosemary
2 clove
Garlic
¼ ounce
Parsley
6 ounce
Rigatoni Pasta
(Contains Wheat)
2 unit
Mushroom Stock Concentrate
1 tablespoon
Flour
(Contains Wheat)
1.5 ounce
Tomato Paste
13.76 ounce
Crushed Tomatoes
5 teaspoon
Red Wine Vinegar
Not included in your delivery
1 tablespoon
Cooking Oil
¾ teaspoon
Sugar
2 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Bring a large pot of salted water to a boil. Wash and dry produce. • Halve, peel, and dice onion. Dice mushrooms into ¼-inch pieces. Peel and mince or grate garlic. Strip rosemary leaves from stems; finely chop leaves until you have 2 tsp (4 tsp for 4 servings). Roughly chop parsley.
• Once water is boiling, add rigatoni to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ¾ cup pasta cooking water (1¼ cups for 4 servings), then drain.
• While pasta cooks, heat a large drizzle of oil in a large pan over medium-high heat. Add onion and mushrooms; cook, stirring occasionally, until softened, 6-7 minutes. • Add garlic, chopped rosemary, salt, and pepper; cook, stirring occasionally, until fragrant, 1-2 minutes more.
• While mushrooms cook, in a medium bowl, whisk together crushed tomatoes, flour, stock concentrates, half the vinegar, 1 cup plain water, and ¾ tsp sugar. (For 4 servings, use all the vinegar, 2 cups water, and 1½ tsp sugar.)
• To pan with mushrooms, add a drizzle of oil and tomato paste; cook, stirring, until tomato paste darkens, 1-2 minutes. • Add tomato-flour mixture to pan; season with salt and pepper. Bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until sauce thickens, 8-10 minutes. • Stir drained rigatoni into pan with sauce, adding splashes of reserved pasta cooking water until pasta is thoroughly coated in sauce. Taste and season with salt and pepper if desired.
• Divide pasta between bowls; top each bowl with a drizzle of olive oil. Garnish with parsley and serve.
