Plant-Based Rigatoni Bolognese
Chef Roberto’s plant-based Rigatoni Bolognese is a hearty vegan twist on the classic Italian dish. Made with tender lentils simmered in savory tomato sauce infused with aromatic herbs, this meal offers a rich, satisfying texture and depth of flavor. The al dente rigatoni perfectly captures the sauce, ensuring every bite is a delicious blend of flavor and nourishment. A finishing shower of parley adds a pop of color. Enjoy just as it is, or pair it with a fresh green salad and crusty bread.
Nutritional facts
Protein
28g
Carbs
113g
Calories
640kcal
Fat
8g
Ingredients
Basil, Canola and Olive Oil Blend, Extra Virgin Olive Oil, Oregano, Carrots, Celery, Black Pepper, Tomato Paste, Garlic, Onion, Kosher Salt, Brown Lentils, Rigatoni, Canned Tomato, Italian Parsley
Contains wheat.
Reviews
3.4
Based on 138 reviews
Antoinee · 06/17/25
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About Roberto Vergara
Chef Roberto Vergara was born in the picturesque tourist destination of Acapulco, Mexico. He grew up in an environment of luxury hotels, villas, resorts, and international cuisine, with a strong cosmopolitan influence expressed in aromas, colors, textures, and flavors. In his teens, Vergara moved to the Windy City to continue his gastronomic studies at Kendall College. Over time, he was able to open Tutti Frutti, where he created flavors beloved by the residents of Belmont Cragin. Currently, Vergara is an independent chef with the creative freedom to design new experiences in culinary art. The dishes on his menu are inspired by his desire to create exciting new flavors and experiences for you.
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