SafePlates

Ingredients

• 500g rigatoni
• 2 EL olive oil
• 1 onion, diced
• 2 cloves of garlic, finely chopped
• 1 zucchini, diced
• 1 red bell pepper, diced
• 200g button mushrooms, sliced
• 400g sieved tomatoes
• 100g vegan crème fraîche (or regular crème fraîche)
• 150g vegan mozzarella, grated (or regular mozzarella)
• 50g vegan Parmesan, grated (or regular Parmesan)
• 1/2 TL salt
• 1/4 TL pepper
• 1 TL dried oregano
• Fresh basil leaves
• Optional: olives, capers, or artichoke hearts

Instructions

1. Preheat the oven to 200°C.
2. Cook the rigatoni in salted water according to the package instructions until al dente, drain, and set aside.
3. Heat the olive oil in a large pan. Sauté the onion and garlic until translucent.
4. Add the zucchini, bell pepper, and mushrooms and sauté for about 5 minutes, until the vegetables soften.
5. Add the sieved tomatoes, vegan crème fraîche, salt, pepper, and oregano, and stir well. Let the sauce simmer over medium heat for 10 minutes. Olives, capers, or artichoke hearts can be added optionally.
6. Add the cooked rigatoni to the sauce and mix well.
7. Transfer the rigatoni and sauce mixture to a baking dish. Sprinkle with vegan mozzarella and Parmesan.
8. Bake in the preheated oven for about 20 minutes, until the cheese is melted and lightly browned.
9. Garnish with fresh basil leaves before serving.