Rigatoni Bolognese

A rich and hearty minced mushroom, lentil and walnut ragu, folded through rigatoni pasta and sprinkled with an almond parm crumb.

made by chefs, available ready to eat from £4.99/serving

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Key Ingredients

Ragu (Water, Plum Tomatoes, Passata [Tomatoes, Salt]), Rigatoni (13%) [Durum Wheat Semolina, Water], Onion, Lentils (7%), Chestnut Mushrooms (4.5%), Button Mushrooms (4.5%), Carrot, Red Wine, Walnuts (2%), Garlic Puree [Garlic, Salt], Porcini Mushrooms (1.5%), Celery, Extra Virgin Olive Oil, Sundried Tomatoes, Basil, Tomato Paste [Tomatoes, Salt], Sea Salt, Apple Puree, Oregano, Dried Italian Herbs, Black Pepper), Almond Parm (Almonds, Yeast Flakes, Garlic Puree [Garlic, Salt], Lemon Juice, Sea Salt), Sunblush Tomatoes, Basil

For allergens, please see ingredients in bold. Our kitchen also handles tree nuts, peanuts, gluten, soya and other allergens, get in touch if you’d like to know more.

Nutrition Information

Along with other brilliant benefits, each serving will give you:

  • 2 or more of your 5 a day
  • A source (plus more) of iron
  • A source (plus more) of vitamin C
  • A source of protein

Our meals are totally plant-based, made from real, whole food ingredients, which naturally deliver a wide range of the vitamins and minerals your body needs. Here's the full nutritional information for the [insert dish name].

dish for 1: 380g

dish for 2: 760g

Typical Values Per 100g Per 380g
Energy (kj) 475 1805
Energy (kcal) 113 429
Fat (g) 2.5 10
of which saturates (g) 0.3 1
Carbohydrate (g) 17 65
of which sugars (g) 3.3 13
Fibre (g) 3.1 12
Protein (g) 3.8 14
Salt (g) 0.5 2
Iron [mg / NRV%] 1.3 / 10% 4.9 / 38%
Vitamin C [mg / NRV%] 10.1 / 13% 38.4 / 49%
Cooking Instructions

For one: 30 mins / For two: 45 mins

  • Remove sleeve, pierce film, place in the middle of your microwave and hit go.
  • Heat for 8 or 15 mins.
  • Check your Spiced Aubergine Tagine is piping hot.
  • Leave to stand for 1 min before fully removing film, stirring and serving.

fancy making your own? here’s our recipe

ragu
• 1 tbsp olive oil • 1 tbsp olive oil
• 1 tbsp olive oil • 1 tbsp olive oil
• 1 tbsp olive oil • 1 tbsp olive oil
almond parm
• 1 tbsp olive oil • 1 tbsp olive oil
• 1 tbsp olive oil • 1 tbsp olive oil
• 1 tbsp olive oil • 1 tbsp olive oil

to make the ragu:

Add oil to pre-heated pan. Toss in white onion and cook for 2-3 minutes, until transluscent. Add celery, carrots and cook down for 5 minutes. Add garlic puree, apple sauce, tomato puree and sundried tomatoes and stir to combine.

Add red wine and cook down, for 1-2 minutes. Then add the passata, plum tomatoes, water, chopped mushrooms, salt and italian herbs and let simmer for 20-25 minutes. Stir in walnuts and cooked lentils.

to make the almond parm:

Toss flaked almonds, garlic puree, lemon juice, nutritional yeast and salt into a blender. Pulse for 30 seconds, until you reach a crumb texture.

assemble:

Boil 350g rigatoni. Once cooked, combine with ragu and serve. Top with almond parm.

whether you’re vegan, vegetarian, or just interested in eating more healthy, plant based food, allplants can deliver

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