Vegetarian Pasta Sauce with Kidney Beans and whole wheat pasta |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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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. Ingredients:
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 red bell peppers or 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 |
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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