Vegetarian Pasta Sauce With Kidney Beans And Whole Wheat Pasta Recipes

HEARTY BEAN & LENTIL VEGAN BOLOGNESE

Hearty Bean & Lentil Vegan Bolognese image

Tomatoes and garlic simmered together with lentils and beans for a thick, hearty, and protein-rich take on bolognese.

Provided by Kare for Kitchen Treaty

Time 1h

Number Of Ingredients 13

Ingredients

1/4 cup extra virgin olive oil
1 medium yellow onion (diced)
6 medium cloves garlic (minced)
2 teaspoons kosher salt + more to taste
1/4 teaspoon freshly ground black pepper + more to taste
1/4 teaspoon crushed red pepper flakes
2 28-ounce cans whole San Marzano tomatoes
1 1/2 cups water
1 tablespoon vegan-friendly granulated sugar
1 cup French green lentils (rinsed)
1 15-ounce can cannellini beans, drained and rinsed
1 15-ounce can small red beans or red kidney beans, drained and rinsed
Large sprig of fresh basil

Steps:

Set a large pot over medium heat. When hot, add the olive oil. Add the onion and cook, stirring occasionally, until soft, 5-6 minutes. Add the garlic, red pepper flakes, salt, and pepper. Cook, stirring frequently, for one more minute.
Squeeze the tomatoes to crush and add them to the pot along with the juices from the can. Add the water and honey and stir to combine. Add the lentils. Increase heat to bring the mixture to a boil and then reduce heat to medium. Simmer, stirring occasionally, until the lentils are almost cooked through, about 20 minutes.
Stir in the beans and the sprig of basil and continue to cook until thick and rich, about 5-10 more minutes. Remove basil. Taste and add additional salt and pepper if desired.
Serve over your favorite pasta (we're partial to whole wheat spaghetti with this sauce), spooned over spaghetti squash, or in a baked sweet potato.
Sauce keeps refrigerated in an airtight container for 2-3 days. It also freezes very well.

VEGETARIAN PASTA SAUCE WITH KIDNEY BEANS AND WHOLE WHEAT PASTA

Vegetarian Pasta Sauce with Kidney Beans and whole wheat pasta image

This is a recipe adapted from the net. We make a lot of different cuisines at home but my friends say I have a touch for Italian cuisine. Funnily enough I myself have never tasted authentic Italian cuisine. There are good Italian restaurants but we do not eat out much. No inclination as my hubby says I make better stuff at home. Very good excuse not to take me out and keep me happy with the complement too! ;)I have married a wonderful and smart man! I don't complain as cooking is a passion with me.

Provided by Girl from India

Categories Vegetable

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 19

Ingredients

2 tablespoons olive oil
6 green onions, with tops,chopped
1 large red onions or 1 large white onion, chopped
4 cloves garlic, minced
225 g mushrooms, sliced
2 stalks celery & leaves, chopped
2 medium green bell peppers or 2 medium yellow bell peppers, chopped
1 (16 ounce) can kidney beans (I use dried beans and soak and cook them, no canned stuff for us)
450 g chopped tomatoes
1 cup water
1/2 cup dry red wine (or alternatively you can use 2 cups vegetable stock, I use chicken stock for a non-veg flavour)
1/4 cup minced fresh parsley
1 bay leaf
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
1 tablespoon chopped fresh basil or 1/2 teaspoon dried basil
fresh ground black pepper
salt
350 g whole wheat pasta
150 g mozzarella cheese, grated

Steps:

Heat oil in a large saucepan.
Add onions and garlic and saute until onions soften, this should take 2-3 minutes.
Add all the other ingredients, one after the other in quick succession except pasta and cheese, and bring to a boil.
Cover and simmer, covered, about 1 hour, stirring occasionally.
Remove bay leaf before serving.
Cook noodles, omitting salt.
Rinse and drain.
Serve sauce over hot pasta.
Keep the grated cheese on the side to garnish into individual plates.

Nutrition Facts : Calories 447.7, Fat 11.8, SaturatedFat 4.2, Cholesterol 19.8, Sodium 408.3, Carbohydrate 67, Fiber 6.4, Sugar 7.6, Protein 20.7

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