Vegan rigatoni is one pot pasta and it is super easy to make, incredibly healthy, packed with flavor…

It’s great for busy weekends and super fast dinners.

The secret of its taste is in coconut milk, aromatic tomato and crispy spinach.


Vegan Rigatoni With Spinach And Tomatoes

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Cooked meals, Dinner, Easy, Healthy, Pasta, Vegetables, Vegetarian
Cuisine Italian
Servings 4 servings
Calories 422 kcal


  • 1 onion chopped
  • 2 garlic clove finely chopped
  • 4 cups uncooked rigatoni
  • 3 tbsp tomato paste
  • 1 tsp curry powder
  • 4 cups canned diced tomatoes
  • 1 cup coconut milk
  • 2 1/2 cups cherry tomatoes halved
  • 4 handful fresh baby spinach
  • pepper to taste
  • salt to taste
  • olive oil
  • water


  • Heat some oil in a large pot and fry the onion for about 2-3 minutes.
  • Then add the garlic and cook for one more minute.
  • When the onions soften well, add the remaining ingredients except for the fresh spinach and cherry tomatoes.
  • Cook for about 20 minutes. Add water as needed. Stir from time to time.
  • Add the cherry tomatoes and the spinach 5 minutes before the end and cook.
  • Season with salt and black pepper.



Calories: 422kcalCarbohydrates: 55gProtein: 11gFat: 19gSaturated Fat: 16gFiber: 10gSugar: 16g
Keyword Garlic, Healthy, Olive Oil, Onion, Pasta, Vegetarian
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