Rich, bold and savoury, this vegan bolognese is hearty and satisfying while being reminiscent of the Italian classic we all love.
Fill a medium-large pot halfway with water. Heat on high, cover and bring to a boil.
Once water is boiling, add a pinch of salt and rigatoni noodles. Stir for a minute. Cook the pasta for 10-12 minutes or until desired texture. Strain and set aside.
Add the Vegano Bolognese to a pan and add 1/2 cup of water. Stir together. Warm on medium heat until hot. Toss the rigatoni in the pot.
To assemble, distribute rigatoni into bowls. Top with fresh basil oil, parsley and vegan parmesan.