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Plant-Based Rigatoni Bolognese

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by Roberto Vergara

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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.

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Nutritional facts

Protein

28g

Carbs

113g

Calories

640

Fat

8g

Ingredients

BasilCanola and Olive Oil BlendExtra Virgin Olive OilOreganoCarrotsCeleryBlack PepperTomato PasteGarlicOnionKosher SaltBrown LentilsRigatoniCanned TomatoItalian Parsley

Reviews

3.7

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Based on 64 reviews

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It was tasty, but not my favorite.

Leia Hall · 02/05/25

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About Roberto Vergara

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“A good diet can heal you, or do the opposite!” 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, he 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, he 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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