Rigatoni Bolognese with Almond

A rich and hearty minced mushroom, lentil and walnut ragu, folded through rigatoni pasta and sprinkled with an almond parm crumb. This dish truly embodies allplants - there’s no minced beef substitute here, it has one hero and one hero only: veg. We’ve amped up the protein, bite, and texture using three plant heroes - walnuts, French puy lentils and mushrooms - and blend toasted almonds, sunflower, garlic, and nutritional yeast for our almond parm topping, which evokes all those signature Italian flavours. Could rig bol be the new spag bol?

Who says pasta night can’t be indulgent and nutritious?

• 2 of your 5 a day
• 21.2g of protein
• 503 calories
• High in vitamin C-
• High in iron
• Plant-Based / Vegan

Pair it with a big bold Italian red, like a barolo, or opt for a Crodino - a non-alcohol aperol - to instantly transport yourself to Rome.
So you don’t miss a single bite, we can make no better recommendation than a big hunk of garlic bread.

Created to make plant based eating a flavour infused joy, allplants cook up everything from umami-drenched noodles to bright buddha bowls and creamy plates of pasta. Prepared by chefs and balanced by a nutritionist in Europe’s largest plant based kitchen, each meal contains at least two of your five-a-day, so each plant filled plate is good for you and the planet. Now six million meals, a bunch of Great Taste awards and an Outstanding B Corp score later, it’s even easier to power up with allplants.
See the full story (and menu) at allplants.com