Vegetarian Pasta Sauce with Kidney Beans and whole wheat pasta

READY IN: 1hr 45mins
Recipe by Girl from India

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.

Top Review by ladypit

We loved this, Fay. I used 1/2 cup red wine and 1 cup vegetable stock in place of the water. I improvised on the amounts of veggies (using up pieces of green pepper I had in the fridge and omitting the celery as I really don't like it!) and used a can of tomatoes in garlic sauce. I served it over low-carb pasta (because the fiber count is so high on it) and along with #89065 to dip into it. The kids even ate it! Of course, 1 child ate only beans and one ate mainly mushrooms but hey, it happens! Thanks for such a wonderful weeknight dinner Fay!

Ingredients Nutrition

Directions

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

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