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Ingredients35 m servings 666 cals
Original recipe yields 4 servings
- Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- Meanwhile, melt margarine in a large, deep skillet over medium-high heat. Add onion and garlic; reduce heat to medium and saute until onion is translucent, 3 to 5 minutes. Add vegetarian crumbles and mushrooms; saute until mushrooms are tender, about 5 minutes.
- Mix vegan sour cream and soup mix together in a small bowl.
- Pour boiling water over bouillon cube and mix well until dissolved. Stir into the skillet and bring to a simmer. Mix in sour cream mixture, soy milk, and nutritional yeast. Cook until heated through, 3 to 4 minutes. Season with salt and pepper. Drain rigatoni and serve with sauce.
Per Serving: 666 calories; 17.6 g fat; 94.8 g carbohydrates; 33.4 g protein; 0 mg cholesterol; 1099 mg sodium. Full nutrition