Vegan Black Bean Bolognese
This hearty and savory pasta dish is made with black beans and a rich tomato sauce. It’s perfect for anyone who’s on a budget or looking to eat less meat.
4 Serving(s)
Ingredients
- 1/2 pkg. (16 oz.) Full Circle whole-wheat rotini pasta
- 3 tbsp. olive oil, divided
- 1 medium carrot, peeled and shredded
- 1 small zucchini, shredded
- 1 fresh rosemary sprig
- 1/4 tsp. black pepper
- 1/4 tsp. crushed red pepper
- 1 can (14.5 oz.) Schnucks Italian-style diced tomatoes with garlic, oregano and basil
- 1 can (8 oz.) Schnucks no-salt-added tomato sauce
- 1 can (15 oz.) Schnucks no-salt-added black beans, drained and rinsed
- 1 tbsp. chopped fresh parsley, for garnish
Instructions
- Cook pasta according to package directions until al dente. Reserving 1/4 cup pasta water, drain and rinse pasta. Return to pot and toss with 2 tablespoons of oil. Cover and keep warm.
- In a medium saucepan, heat remaining oil over medium-high. Stir in carrot, zucchini, rosemary, black pepper and red pepper until combined. Cook until vegetables are tender, 3–5 minutes.
- Stir in reserved pasta water, diced tomatoes, tomato sauce and beans. Bring to a boil. Reduce heat to low, continuing to simmer, and mash half of the beans with a potato masher.
- Cook, covered and stirring occasionally, about 20 minutes. Season with salt and additional black pepper, if desired. Discard rosemary sprig. Serve over pasta, garnished with parsley.
Nutrition Facts
450 Calories Per ServingFat: 12gSaturated Fat: 2gCholesterol: 0mgSodium: 331mgCarbohydrates: 69gFiber: 13gSugars: 9gProtein: 15gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe