Rigatoni in Tomato-Butter Sauce
Rigatoni is coated in a silky tomato-butter sauce enriched with shallots, garlic, and plant-based parmesan. Roasted mushrooms glazed with balsamic bring depth and contrast, adding a subtle tang against the richness of the sauce.
Nutritional facts
Protein
23g
Carbs
126g
Calories
920kcal
Fat
35g
Ingredients
Rigatoni, Veg, Tomatoes, Whole, Canned, Italian, Crimini Mushroom, Vegan Parmesan, Shiitake Mushrooms, Extra Virgin Olive Oil, Shallot, White Wine, Onion, Balsamic Vinegar Reduction, Garlic, Kosher Salt, Tomato Paste, Sugar, Basil, Spice, Parsley, Dried, Black Pepper, Black Pepper, Harissa, Oregano, Crushed Red Pepper, Bay Leaf
Contains coconut, wheat.
Reviews
3.5
Based on 4 reviews
CaSandra · 03/07/26
More Tal Ronnen's delicious meals
About Tal Ronnen
Tal Ronnen is the founder and chef of Crossroads Kitchen in Los Angeles’ West Hollywood neighborhood, the recently opened Crossroads Kitchen at Resorts World in Las Vegas. He is also the author of The New York Times bestseller The Conscious Cook and Crossroads cookbooks as well as the co-creator of Kite Hill and board member for Impossible Foods. Ronnen first became known nationwide as the chef who prepared the meals for Oprah Winfrey’s 21-day vegan cleanse. He further made his culinary mark at a number of high-profile events, having catered Ellen DeGeneres and Portia de Rossi’s wedding, a U.S. Senate dinner, and more. A graduate of the Institute for Culinary Education, Ronnen also conducts master vegetarian workshops for students and staff at Le Cordon Bleu College nationwide. Veg News magazine named his restaurant, the best fine dining vegan restaurant in the United States five years in a row and Chef for the year in 2024. crossroads is also the only plant based restaurant to ever make the LA LA Times best restaurant list and Eater LA best restaurant list.
You can find Tal Ronnen's meals in...
Similar meals you may like