Easy Rigatoni with Mushroom Bolognese (A Hearty Vegetarian Twist!)

Craving a hearty pasta dish that’s comforting yet balanced? This Rigatoni with Quick Mushroom Bolognese Relish brings all the depth of a traditional Bolognese but with a modern, plant-forward twist. By swapping meat for finely chopped mushrooms, you get a rich, umami-packed sauce that clings perfectly to ridged rigatoni. It’s satisfying, quick to prepare, and perfect for busy weeknights or cozy dinners at home.

Why You’ll Love This Recipe

Wholesome Comfort – A pasta night classic reimagined with earthy mushrooms and herbs.
Ready in 30 Minutes – Quick enough for a weeknight meal, impressive enough for guests.
Meatless Marvel – A great option for flexitarian or vegetarian meals.
Flavor-Focused – Layers of garlic, tomato, and mushroom make every bite rich and satisfying.

Ingredients

• 8 oz rigatoni pasta
• 2 tsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 12 oz cremini or button mushrooms, finely chopped
• 1 tsp Italian seasoning
• 1 tbsp tomato paste
• 1 cup crushed tomatoes
• 1/4 cup low-sodium vegetable broth (or water)
• Salt and pepper, to taste
• Fresh basil or parsley, for garnish
• Optional: a sprinkle of grated Parmesan or plant-based cheese

Instructions

Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Cook the rigatoni according to package directions until al dente.
3. Drain and set aside, reserving about 1/4 cup of pasta water.

Sauté the Vegetables

1. While the pasta cooks, heat olive oil in a large skillet over medium heat.
2. Add chopped onion and cook for 3–4 minutes until soft and translucent.
3. Stir in garlic and cook for 30 seconds until fragrant.

Make the Mushroom Bolognese

1. Add the chopped mushrooms to the skillet. Cook for 6–8 minutes until they release moisture and begin to brown.
2. Stir in the Italian seasoning and tomato paste; cook for another minute.
3. Pour in the crushed tomatoes and broth. Stir well and let simmer for 8–10 minutes, until the sauce thickens slightly.
4. Season with salt and pepper to taste.

Combine & Serve

1. Add the cooked rigatoni to the sauce. If needed, stir in a splash of reserved pasta water for a silky consistency.
2. Toss everything to coat the pasta evenly.
3. Serve hot, garnished with fresh herbs and optional Parmesan.

Nutritional Information

Calories: 290
Carbohydrates: 42g
Protein: 10g
Fat: 8g
Fiber: 6g

Tips for Success

• Finely Chop Mushrooms: A food processor makes this fast and gives the sauce a meat-like texture.
• Tomato Paste Magic: Don’t skip it—it intensifies the flavor and thickens the sauce.
• Add a Dash of Balsamic: For added depth, a splash of balsamic vinegar right before serving works wonders.
• Make It Creamy: Stir in a tablespoon of Greek yogurt or light cream cheese for a creamy twist.

Why This Recipe Works

This dish turns humble ingredients into something extraordinary. Mushrooms provide deep, savory flavor while rigatoni’s ridges catch every bit of sauce. The balance of herbs, garlic, and tomato makes it both comforting and fresh. It’s an ideal recipe when you’re looking for something hearty, nourishing, and full of flavor—without going overboard on richness or calories.

Rigatoni with Quick Mushroom Bolognese Relish proves that you don’t need hours of simmering or heavy ingredients to enjoy a classic Italian-inspired meal. With bold flavor, satisfying texture, and a feel-good ingredient list, it’s a recipe you’ll return to again and again. Perfect for pasta lovers looking to keep things balanced, this dish is pure weeknight gold.