Rigatoni Bolognese

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

  • Low in Sat Fat
  • 2 of your 5 a day
  • high in iron
  • high in vitamin c

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

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Key Ingredients

Ragu (Tomatoes, Tomato Passata, Water, Rigatoni (9%) [Durum Wheat Semolina, Water],Onion, Carrot, Button Mushroom (5%), Chestnut Mushroom (5%), Puy Lentils (4%), Red Wine, Walnuts (2.5%), Garlic, Celery, Sundried Tomatoes, Olive Oil, Rapeseed Oil, Tomato Paste, Apple Puree, Mushroom Powder, Basil, Sea Salt, Oregano, Dried Italian Herbs, Black Pepper), Almond Parm (Sunflower Seeds, Almonds (1%), Yeast Flakes, Garlic, Lemon Juice, Sea Salt, Dried Italian Herbs), Sunblush Tomatoes

For allergens, please see ingredients in bold. Our kitchen also handles peanuts, gluten, sesame, soya, sulphites and mustard.

From time to time ingredients may change, please always check the packaging before tucking into your dish. 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 Rigatoni Bolognese.

dish for 1: 380g

dish for 2: 760g

Typical Values Per 100g Per 380g
Energy (kj) 615 2337
Energy (kcal) 147 559
Fat (g) 5.3 20.1
of which saturates (g) 0.6 2.3
Carbohydrate (g) 16 60.8
of which sugars (g) 4.4 16.7
Fibre 3.1 11.8
Protein 6.1 23.2
Salt (g) 0.4 1.5
Iron [mg / NRV%] 1.8 / 13% 6.8 / 49%
Vitamin C [mg / NRV%] 8 / 10% 30.4 / 38%
Calcium [mg / NRV%] 36 / 5% 136.8 / 19%
Omega 3 [g / NRV%] 0.3 / 13% 1.1 / 49%
Cooking Instructions

For one: 35-40 mins / For two: 40-45 mins

  • Pre-heat your oven to 220ºC / 200ºC fan / gas mark 7, for 10 mins
  • Remove sleeve and pierce the heat-proof film.
  • Place on a baking tray in the centre of the oven and cook for 35-40 or 40-45 mins.
  • Make sure it's piping hot throughout before fully removing film, stirring and serving.

fancy making your own? here’s our recipe


  • 1 tbsp olive oil
  • 1 white onion, diced
  • ½ cup celery, finely diced
  • ½ cup carrots, finely diced
  • 1 tsp garlic puree
  • 1 tbsp apple sauce
  • 1 tbsp tomato puree
  • 1 tbsp sundried tomatoes, chopped
  • ⅓ cup red wine
  • 1 cup passata
  • 1 tin plum tomatoes
  • 1 cup water
  • 1 cup button mushrooms, finely chopped
  • 1 tsp italian herbs + ½ tsp salt
  • ½ cup chopped walnuts
  • 1 cup cooked lentils
almond parm
  • ½ cup flaked almonds
  • ½ tsp garlic puree
  • ½ tbsp lemon juice
  • 1 tbsp nutritional yeast
  • ¼ tsp sea salt

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. Combine with cooked pasta and top with almond parmesan.

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.

to 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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