Vegetarianpastasaucewithkidneybeansandwholewheatpasta Recipes

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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

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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