Bolognese is one of those foodie dishes that I never had before I was a vegetarian. I always wanted to make it but with an extensive ingredient list (including 3 types of meat!) it was always too expensive to make. Enter a vegetarian version and it goes from expensive to completely affordable....not to mention delicious!
White Bean Bolognese
based heavily on Eating Well's recipe
- 1 cup white beans, rinsed and drained, divided
- 1 Tb. olive oil
- 1/4 large onion, chopped
- 2 medium carrots, peeled and chopped
- 1 stalk celery, chopped
- 1/2 tsp salt
- 2 cloves garlic, minced
- 1/2 cup white wine
- 1 cup diced tomatoes
- 1 tsp dried Italian seasoning
- 6 oz fettucine, cooked according to package directions
- 3 Tb. Parmesan
Serve over pasta and enjoy!
Nutritional Information (for 1/3 sauce, 2 oz vegetable pasta, and 1 Tb. Parm): 410 calories, 7.4g fat (1.5g sat), 67g carbs, 11g fiber, 16g protein
I absolutely loved this dish. It was such a fresh take on pasta dishes. I used vegetable pasta because I had it in the pantry but this would work fine over any thick pasta, especially whole wheat!