Vegetarian Rigatoni Bolognese
By :Paint the Kitchen Red
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Instant Pot Vegetarian Pasta – Rigatoni Bolognese – is a healthy, filling pasta dish that’s worthy to be in your regular meal rotation, and you won’t miss the meat!
Votes: 9
Rating: 4.22
Rate this recipe!
Course Main Course
Cuisine Italian
Difficulty Medium
Browse Category Rice & Pastas
Duration 15-30 min
Diet Vegetarian
Cooking Technique Pressure Cook
Main Ingredient Cheese, Tomatoes, Vegetables
Prep Time 5 minutes
Cook Time 20 minutes
Servings
6 servings
Ingredients
  • 3 tablespoons olive oil
  • 1/2 cup onion chopped fine
  • 1/2 cup celery chopped fine
  • 1/2 cup carrots chopped fine
  • 1/2 cup bell peppers chopped fine
  • 1 tablespoon garlic minced
  • 2 cups mushrooms chopped
  • 1 cup Water
  • 1 ounce dried porcini mushrooms chopped
  • 28 ounces crushed tomatoes 1 can
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt or to taste
  • 1/4 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon sugar
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon tomato paste
  • 1/2 teaspoon crushed red pepper flakes or to taste
  • 12 ounces rigatoni pasta
  • 1 cup whole milk
  • 1 cup red wine
  • 4 ounces Mascarpone cheese
  • 1/4 cup Parmesan cheese finely grated
  • 3 tablespoons parsley fresh, chopped
Course Main Course
Cuisine Italian
Difficulty Medium
Browse Category Rice & Pastas
Duration 15-30 min
Diet Vegetarian
Cooking Technique Pressure Cook
Main Ingredient Cheese, Tomatoes, Vegetables
Prep Time 5 minutes
Cook Time 20 minutes
Servings
6 servings
Ingredients
  • 3 tablespoons olive oil
  • 1/2 cup onion chopped fine
  • 1/2 cup celery chopped fine
  • 1/2 cup carrots chopped fine
  • 1/2 cup bell peppers chopped fine
  • 1 tablespoon garlic minced
  • 2 cups mushrooms chopped
  • 1 cup Water
  • 1 ounce dried porcini mushrooms chopped
  • 28 ounces crushed tomatoes 1 can
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt or to taste
  • 1/4 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon sugar
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon tomato paste
  • 1/2 teaspoon crushed red pepper flakes or to taste
  • 12 ounces rigatoni pasta
  • 1 cup whole milk
  • 1 cup red wine
  • 4 ounces Mascarpone cheese
  • 1/4 cup Parmesan cheese finely grated
  • 3 tablespoons parsley fresh, chopped
Votes: 9
Rating: 4.22
Rate this recipe!
Instructions
  1. Press ‘Sauté’ and add olive oil to inner pot of Instant Pot. Add onions, celery, carrots, bell peppers and garlic and saute for 3 minutes, stirring frequently.
  2. Add fresh mushrooms and saute for 2 minutes. Turn off Instant Pot by pressing ‘Keep Warm/Cancel’.
  3. If there’s food stuck to the bottom, deglaze pot with 2 tablespoons of water.
  4. Add in dried porcini mushrooms, crushed tomatoes, black pepper, salt, thyme, oregano, basil, sugar, balsamic vinegar, tomato paste, crushed red pepper, pasta, milk, wine and water. Stir to combine.
  5. Close Instant Pot Lid, and make sure steam release handle is in the ‘Sealing’ position. Cook on 'Manual' mode for 7 minutes. Do a quick release of pressure. There might seem to be more liquid than you’d like, but don’t worry, the liquid will get absorbed by the pasta.
  6. Stir in mascarpone cheese. Let the pasta rest for a few minutes and it will thicken up.
  7. Sprinkle each serving with Parmesan and fresh parsley.
6 replies
  1. Jlatino
    Jlatino says:

    I was fairly pleased with this dish. The sauce ends up delicious, and it is a fairly filling meal. Do keep in mind that the prep time is underestimated at 5 minutes: it took me about ten minutes to gey everything prepped.

  2. Sancho
    Sancho says:

    This is delicious! I think I would change the name though. It isn’t your typical bolognese sauce. This is more of a creamy, gourmet wine sauce than a true tomato sauce. (I did use cabernet as the wine, so it could be toned down a little.) I would also add a little more pasta as there seemed to be almost too much sauce to pasta ratio. I do plan to make this again. The 7 minutes was perfect- all the vegetables held up nicely.

  3. Monicadwyer4
    Monicadwyer4 says:

    I made this with a modifocation… i used a pavkage of chipped mushrooms mixed with italian spices from kroger in place of all of the spices with the exception of the salt and pepper which i added. Some of my kids are vegan so i used rice milk instead of regular milk and added cheese (and the vegans added vegan cheese) at the end. They rated this recipe a 5. I would make it again. It was easy, and made easier by the mushroom and spices mixture i used from Kroger.

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