About:

Fiber rich beans stand for non-veg replacements. Beans give this vegetarian dish a hearty texture. this vegetable Bolognese sauce is really versatile because you can use any vegetables.

Serves: 3-4
Preparation time: 10 minutes
Cooking time: 25-30 minutes

Ingredients:

• Whole wheat spaghetti-400gms
• Finely chopped onion-1num
• Finely chopped capsicum/bell pepper-1num
• Finely chopped carrot-1num
• Crushed garlic-2clove
• Tomato puree-1cup
• Fine chopped tomato-1cup
• Red kidney beans-1can or 250 gms (drained and rinsed thoroughly)
• Italian dried herbs-1tsp
• Paprika-1tsp
• Salt- as per taste
• Bay leaf-1
• Olive oil-1tbsp

Procedure:

To cook spaghetti:

• Put a large pot of water on to boil. Add spaghetti to the boiling water and cook until tender, about 10-12minutes or as per package instructions. Drain and drizzle some oil and set aside.

For the sauce:

• Drain water from the canned beans rinse thoroughly and mash half of it using fork and other half let it remain whole
• Heat oil in a medium sauce pan over a medium heat, add onions, carrot, capsicum, salt cover and cook for about 8-10mins until the vegies are softened.
• Add crushed garlic and bay leaf, cook, stirring for about 10-15seconds.
• Add chopped tomatoes and cook for 5-7mins/ until they are mushy.
• Add paprika, mashed beans , simmer and bring the sauce to boil until thickened about 6-8 mins
• Now add the remaining whole beans, cook stirring occasionally until heated through for about 2-3 mins more.

Serving:

• Divide the spaghetti among the bowls, top it with the sauce, sprinkle some cheese and enjoy.

Note:

• Use any beans of your choice.
• You can even use tomato puree instead of tomatoes.
• You can use mushrooms, aubergine and courgette as a variation.

I am posting this recipe to First virtual Vegan linky potluck.