Rigatoni Bolognese Recipe | Healthy Diet

Rigatoni Bolognese

Mix up this dinner this week by serving your family this rigatoni bolognese recipe, a guaranteed crowd pleaser!

See the recipe below.

Healthy Diet

By Healthy Diet

Serves: 4  Cooking Time: 35 minutes
cals 834
Rigatoni Bolognese


For the ragu:

  • 1 tbsp olive oil
  • 1 white onion, diced
  • ½ cup celery, finely diced
  • ½ cup carrots, finely diced
  • 1 tsp garlic puree
  • 1 tbsp applesauce
  • 1 tbsp tomato puree
  • 1 tbsp sundried tomatoes, chopped
  • ⅓ cup red wine
  • 1 cup passata
  • 1 tin plum tomatoes
  • 1 cup water
  • 1 cup button mushrooms, finely chopped
  • 1 tsp italian herbs + ½ tsp salt
  • ½ cup chopped walnuts
  • 1 cup cooked lentils

For the almond parm:

  • ½ cup flaked almonds
  • ½ tsp garlic puree
  • ½ tbsp lemon juice
  • 1 tbsp nutritional yeast
  • ¼ tsp sea salt

To serve:

  • 350g Rigatoni


  1. Add oil to pre-heated pan. Toss in white onion and cook for 2-3 minutes, until transluscent. Add celery, carrots and cook down for 5 minutes. Add garlic puree, apple sauce, tomato puree and sundried tomatoes and stir to combine.
  2.  Add red wine and cook down, for 1-2 minutes. Then add the passata, plum tomatoes, water, chopped mushrooms, salt and italian herbs and let simmer for 20-25 minutes. Stir in walnuts and cooked lentils.
  3. To make the almond parm, toss flaked almonds, garlic puree, lemon juice, nutritional yeast and salt into a blender. Pulse for 30 seconds, until you reach a crumb texture.
  4. Boil 350g rigatoni. Once cooked, combine with ragu and serve. Top with almond parm.

This rigatoni bolognese recipe was provided by allplants.

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