April 28, 2026
One Pot Rigatoni Bolognese (Vegan)
Weeknight dinners made easy with this One Pot Rigatoni Bolognese! This recipe is on regular rotation in our house – it’s easy to make and tastes like the sauce has been simmering for hours! You won’t believe it all comes together in under an hour!
Table of Contents
why you’ll love this recipe jump to recipe video step-by-step instructions tips and faqs more back-pocket recipesOne Pot Rigatoni Bolognese
Welcome to another installment of my BPR: Back Pocket Recipes series, my go-to collection of dishes that earn a permanent spot in our weekly rotation. These aren’t just recipes we make a few times a year, they’re the ones we reach for again and again because they deliver on every front: easy prep, pantry-staple ingredients, budget-friendly pricing, and endless customization options.
This One Pot Vegan Rigatoni Bolognese is a standout in the series for good reason. It’s the kind of meal that saves the day when you’re short on time but still craving something hearty and satisfying. The beauty lies in its simplicity: most of the ingredients are things you likely already have on hand (canned tomatoes, dried pasta, spices), and the one-pot method means minimal cleanup!
We’ve been making this recipe regularly for years, tweaking it to suit ingredients we have on hand – sometimes adding mushrooms for extra umami, swapping out a different pasta shape, using tempeh instead of tofu, or tossing in spinach at the end for a nutrient boost. No matter how we customize it, the result is always the same: a creamy, flavorful bolognese that tastes like it simmered all day, but in reality is ready in under an hour!
Whether you’re feeding a family, meal-prepping for the week, or simply looking for a reliable dinner that never disappoints, this is the kind of back-pocket recipe you’ll turn to time and time again!
Why You’ll Love This Recipe
- True One-Pot Convenience: From prep to plate, everything happens in one Dutch oven or large pot. No boiling water, no draining, no mess!
- Restaurant-Quality Flavor: With red wine, fresh garlic, and a blend of herbs, this sauce tastes like it’s been simmering for hours, despite taking less than an hour to come together.
- High-Protein & Nutritious: The addition of tofu and plenty of vegetables (carrots, celery, onion) makes this a pretty well-balanced, filling meal.
- Budget-Friendly: Rigatoni (or any dried pasta), canned tomatoes, and tofu are pantry staples that keep costs low without sacrificing taste.
- Customizable: Feel free to swap the red wine for vegetable broth or add extra veggies like mushrooms and/or spinach.
How to Make Vegan One Pot Rigatoni Bolognese
1. Prep and Sear the Tofu:
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Add the crumbled tofu. Season immediately with soy sauce, nutritional yeast, garlic powder, onion powder, chili powder, salt, and pepper. Cook for 12 to 15 minutes, stirring occasionally, until the tofu is slightly crisped at the edges. Remove the tofu from the pot and set it aside in a bowl.
2. Build the Flavor Base:
Add the remaining 2 tablespoons of olive oil to the same pot. Toss in the minced onion, carrots, and celery. Sauté for 3 to 5 minutes until the onion is translucent. Stir in the fresh garlic, Italian seasoning, sugar (if using), salt, pepper, and red chili flakes. Cook for another 1 to 2 minutes until fragrant.
Pour in the red cooking wine. Use a wooden spoon to scrape up any crispy bits stuck to the bottom of the pan. Let the wine simmer for 2 to 3 minutes to cook off the alcohol and concentrate the flavor.
3. Add the Uncooked Pasta:
Add the uncooked rigatoni, crushed tomatoes, and vegetable broth to the pot. Stir thoroughly to combine. Gently push the pasta down with your spoon or spatula to ensure it is submerged in the liquid. Bring the mixture to a simmer, then reduce the heat to medium.
4. Simmer:
Let the pasta simmer for 10 to 12 minutes.
Crucial Step: Stir every few minutes to prevent the pasta from sticking to the bottom of the pot. The pasta is done when it is tender but still has a slight bite (al dente).
5. Finish and Serve:
Stir in the reserved crispy tofu and the ¾ cup of vegan parmesan shreds. Mix until the cheese melts and creates a creamy coating. Remove from heat. Serve immediately, garnished with extra vegan parmesan and fresh minced parsley.
Tips and FAQs
- Press Your Tofu: Don’t skip pressing the tofu! Removing excess moisture ensures it gets nicely crisped in the pan rather than steaming, giving you that essential “meaty” texture!
- Submerge the Pasta: When adding the uncooked rigatoni, make sure it is mostly covered by the liquid. If parts of the pasta stick out, they might not cook evenly. Give it a gentle stir occassionally.
- Don’t Overcook the Veggies: Sauté your onions, carrots, and celery just until translucent. You want them to soften but still retain a bit of bite to contrast the soft pasta.
- Deglaze Properly: When you pour in the red wine, scrape the bottom of the pot vigorously. Those browned bits (fond) are packed with flavor and form the base of your sauce!
- Stir Frequently: Unlike traditional pasta where you drain it, one-pot pasta requires a bit of attention. Stirring every few minutes prevents the noodles from sticking to the bottom and ensures the sauce thickens evenly.
Can I use a different type of pasta for this recipe?
Yes! While rigatoni holds the sauce beautifully, you can substitute with penne, ziti, or even fusilli. Just keep an eye on the cooking time, as different shapes may have different cooking times.
Is there a substitute for the red wine?
Absolutely. If you don’t drink alcohol or don’t have wine on hand, you can replace it with an equal amount of vegetable broth or a splash of balsamic vinegar mixed with water for acidity.
What is the best way to store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will absorb more liquid as it sits, so you may need to add a splash of water or broth when reheating to loosen the sauce.
Is this One Pot Rigatoni Bolognese freezer-friendly?
Yes, this dish freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove, adding a little extra broth if needed.
Love This Back-Pocket Recipe? Try These Next!
Ready to Upgrade Your Weeknight Dinner Routine?
This One Pot Vegan Rigatoni Bolognese is the ultimate back-pocket recipe! With minimal cleanup and maximum comfort, it’s the perfect meal to cozy up with after a long day.
If you give this recipe a try, I’d love to see! Snap a photo, take a video, or make a story and post it to Instagram or Facebook, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes! xx!
One Pot Rigatoni Bolognese (Vegan)
Ingredients
- For the Tofu:
- 2 tablespoons extra virgin olive oil
- 1 16-ounce block extra-firm tofu, pressed and crumbled
- 2 tablespoons soy sauce
- 2 tablespoons nutritional yeast
- 1 teaspoon each: garlic powder onion powder, chili powder, salt, and pepper
- For the Pasta:
- 2 tablespoons extra virgin olive oil
- 1 medium white onion minced (about 1 ½ cups)
- 2 medium carrots minced (about 1 cup)
- 2 medium stalks celery minced (about 1 cup)
- 8 cloves fresh minced garlic
- 1 tablespoon Italian seasoning
- 2 teaspoons granulated sugar optional
- 1 teaspoons salt plus more to taste
- 1 teaspoon pepper plus more to taste
- 1 teaspoon red chili flakes optional
- 1 cup red cooking wine
- 16 ounces rigatoni uncooked
- 1 28-ounce can crushed tomatoes
- 3 cups vegetable broth
- ¾ cup vegan parmesan shreds plus more for garnish
- Fresh minced parsley for garnish, optional
Instructions
- Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat.
- Once the oil is hot, add the crumbled tofu and season with the soy sauce, nutritional yeast, garlic powder, onion powder, chili powder, salt and pepper.
- Mix to combine and continue to cook the tofu, stirring occasionally, until it’s slightly crisped around the edges, 12 to 15 minutes. Set aside.
- Add the remaining 2 tablespoons of olive oil to the pot over medium-high heat.
- Once hot, add the onion, carrots and celery. Cook, stirring often, until the onion becomes slightly translucent, 3 to 5 minutes.
- Stir in the garlic, Italian seasoning, sugar (if using), salt, pepper, and red chili flakes. Continue to cook until fragrant, 1 to 2 minutes.
- Pour in the wine and scrape up any crispy bits on the bottom of the pam. Simmer for 2 to 3 minutes.
- Next, add the uncooked pasta, crushed tomatoes and broth. Stir thoroughly to combine
- Gently push the pasta down with a wooden spoon or spatula so it’s submerged in the liquid. Bring to a simmer, then reduce heat to medium.
- Continue to simmer, stirring every so often so the pasta doesn’t stick to the bottom of the pan, until the pasta is just tender, 10 to 12 minutes.
- Stir in the reserved tofu and ¾ cup parmesan until combined.
- Remove from the heat and serve immediately. Garnish with more vegan parmesan and minced parsley. Enjoy!
