Spicy Mushroom Rigatoni #Shorts | SO VEGAN

Spicy Mushroom Rigatoni #Shorts | SO VEGAN

Smoky, spicy and seriously comforting, this rich and saucy rigatoni has quickly become one of our go-to meals!

You’ll also find the full recipe + notes in our APP and on our website:

App 👉 sovegan.app/go
Website 👉 https://sovegan.co/spicyrigatoni

Serves 4

🌿 500g / 17.6oz chestnut mushrooms
🌿 olive oil
🌿 4 garlic cloves, peeled + chopped
🌿 1/2 tsp chilli flakes
🌿 2 tsp smoked paprika
🌿 2 x 400g / 14.1oz tins of chopped tomatoes
🌿 2 tbsp tomato purée
🌿 salt
🌿 400g / 14.1oz rigatoni, or gluten-free pasta
🌿 200g / 7oz vegan cream cheese
🌿 1 handful of fresh basil
🌿 vegan parmesan, for serving (optional)

1️⃣ Add the mushrooms to a food processor and blitz until they’ve broken down into small pieces, then leave to one side. Alternatively chop the mushrooms as small as possible.

2️⃣ Drizzle a splash of olive oil into a large pan on a medium heat. Add the garlic, chilli flakes and smoked paprika. Cook for 2 minutes.

3️⃣ Add the minced mushrooms, turn up the heat and cook for 10-15 minutes or until almost all the moisture has gone.

4️⃣ Next pour in the chopped tomatoes, tomato purée and a generous pinch of salt. Simmer for 15-20 minutes or until the sauce has thickened.

5️⃣ Meanwhile, cook the rigatoni in salted boiling water until al dente.

6️⃣ Add the vegan cream cheese to the sauce and tear in the basil leaves. Stir and cook through for a minute.

7️⃣ Then drain the rigatoni into the sauce using a slotted spoon, adding a small amount of pasta water as you go to loosen the sauce a bit further.

8️⃣ Stir the pasta into the sauce, then serve and top with vegan parmesan.

Big love, Roxy + Ben