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Rigatoni with Vegan Bolognese

Rigatoni with Vegan Bolognese

The word rigatoni comes from the Italian word rigato (rigatone being the augmentative and rigatoni the plural form), which means "ridged" or "lined", and is associated with the cuisine of southern and central Italy..

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    Soya Mince 50.0 grams

    Soya Mince
    Rigatoni 125.0 grams

    Rigatoni
    Garlic Cloves 2.0 Unit(s)

    Garlic Cloves
    Basil Leaves 1.0 grams

    Basil Leaves
    Tomato and Basil Sauce by Let's Cook 100.0 grams

    Tomato and Basil Sauce by Let's Cook
    Vegetable Stock 50.0 ml

    Vegetable Stock
    • Time : 25.0 mins
      • |
    • Calories: 597.0 kcal
      • |
    • Protein : 27.0 g
      • |
    • Fat : 9.0 g
      • |
    • Carb. : 105.0 g
    : Your Kitchen Essentials
    Utensils: Pan | Pot to boil Pasta|
    Pantry: Salt | Pepper | Your preferred cooking oil |
    : Prepare the Ingredients
    - Soak the Soya Mince in warm water for around 10. Take it out and squeeze out any excess water.

    Wash and dry the vegetables prior to chopping (as required):
    - Garlic: peel and mince.
    : Make the Bolognese
    Start by heating some oil in the pan. Once it gets hot enough, add the garlic and sauté it. Then add the soya mince, cook it until starts to brown slightly. Now add the vegetable stock followed by tomato and basil sauce. Allow it cook until the liquid reduces to roughly half. Tear the basil leaves (save some for garnish) and add them to the sauce. Check and adjust the seasoning as required.
    : Boil the Pasta, Plate and Serve
    | Pasta to Water | 125g : 250 ml | 250g : 500ml| 375g : 750ml | 500g : 1 lit | 625g : 1.25 lit | 750g : 1.5 lit |

    While the Bolognese is cooking, in a pot, bring some water to a boil. Once it comes to a boil add some salt and then the pasta. Boil the pasta for around 8 minutes or until it is al dente. Transfer the pasta from the pot directly into the pan with the Bolognese sauce and toss the pasta in the sauce.

    Plate and Serve:
    Plate the Pasta in the sauce, garnish with a few basil leaves and serve hot.