All Recipes Pasta and Noodle Recipes Pasta by Shape Recipes

Ingredients

1 (12 ounce) box whole wheat rigatoni 1 tablespoon vegan margarine 1 small onion, chopped 1 tablespoon minced garlic 1 (12 ounce) package vegetarian beef crumbles (such as Boca®) 1 (12 ounce) package sliced fresh mushrooms 6 ounces vegan sour cream 1 (1 ounce) package dry onion and mushroom soup mix (such as Lipton®) 1 cup boiling water 1 cube vegetable bouillon ¼ cup soy milk 2 tablespoons nutritional yeast salt and ground black pepper to taste

Nutrition Info

665.8 calories carbohydrate: 94.8 g cholesterol: : - fat: 17.6 g fiber: 13.2 g protein: 33.4 g saturatedFat: 3.9 g servingSize: - sodium: 1098.7 mg sugar: 7.5 g transFat: : - unsaturatedFat: : -

Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
Meanwhile, melt margarine in a large, deep skillet over medium-high heat. Add onion and garlic, reduce heat to medium and saute until onion is translucent, 3 to 5 minutes. Add vegetarian crumbles and mushrooms, saute until mushrooms are tender, about 5 minutes.
Mix vegan sour cream and soup mix together in a small bowl.
Pour boiling water over bouillon cube and mix well until dissolved. Stir into the skillet and bring to a simmer. Mix in sour cream mixture, soy milk, and nutritional yeast. Cook until heated through, 3 to 4 minutes. Season with salt and pepper. Drain rigatoni and serve with sauce.

4 servings

A vegan version of a family favorite!