Plant-Based Protein Rigatoni Alla Rossa Protein that tastes like meat (without the meat)

Name: Plant-Based Protein Rigatoni Alla Rossa Protein that tastes like meat (without the meat)
Yield: 2 servings
Ingredients: 6 oz Pasta; 9 oz Ground Plant-Based Protein; 1/4 cup Parmesan Cheese; 1 Tomato; 4 tbsp Cream Cheese; 1 tbsp Italian Seasoning; 2 unit Scallions; 1 Bell Pepper; tsp Salt, tsp; tsp Black Pepper, tsp

By Recipe0 System

Craving the comfort of a hearty, saucy pasta, minus the meat? We’ve got you covered. Here, we swap in a ground plant-based protein, which we sauté with bell pepper and scallions, then simmer in a rich, creamy, herby tomato sauce. It’s tossed with al dente rigatoni noodles, then topped with Parmesan. Who needs the meat when you’ve got all that?

Difficulty: medium
Rating: No ratings yet

Start Cooking

Ingredients

Servings

6 oz Pasta
9 oz Ground Plant-Based Protein
1/4 cup Parmesan Cheese
1 Tomato
4 tbsp Cream Cheese
1 tbsp Italian Seasoning
2 unit Scallions
1 Bell Pepper
tsp Salt, tsp
tsp Black Pepper, tsp

View Shopping List

Rate this recipe

Original Source

www.hellofresh.com

Instructions

6 steps

1

Bring a medium pot of salted water to a boil. Wash and dry all produce.

Core, deseed, and dice bell pepper into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens.
2

Heat a drizzle of olive oil in a large, preferably nonstick, pan over mediumhigh heat. Add bell pepper and season with salt and pepper. Cook until lightly browned and slightly softened, 3-4 minutes. Add scallion whites and cook until softened, 1-2 minutes. Remove veggies from pan.

Return pan over medium-high heat with another large drizzle of olive oil; add plant-based protein*. Using a spatula, press into an even layer. Cook, without stirring, until browned on bottom, 3-4 minutes. Break up protein into pieces and continue cooking until browned all over and warmed through, 3-4 minutes more. Return veggies to pan and stir to combine.
3

Once water is boiling, add rigatoni to pot. Cook until al dente, 10-12 minutes.

Reserve ½ cup pasta cooking water, then drain.
4

While pasta cooks, stir Italian Seasoning, tomato paste, and 1 tsp sugar (2 tsp for 4 servings) into pan with veggie mixture until combined.

Stir in cream cheese and ¾ cup plain water (1¼ cups for 4). Bring to a simmer and cook, stirring, until sauce is combined and thickened, 1-2 minutes.

Reduce heat to low and stir in half the Parmesan (save the rest for serving). Season with salt and pepper.
5

Add drained rigatoni and 1 TBSP butter (2 TBSP for 4 servings) to pan with sauce; stir to coat. If needed, stir in reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce. Taste and season with salt and pepper.
6

Divide pasta between bowls. Top with scallion greens and remaining Parmesan. Serve.