Fiber-rich beans stand in for the beef and pork in this surprisingly rich-tasting vegetarian take on pasta Bolognese.
Without the meat, the dish has only a third of the fat and 80 percent less saturated fat.
To make the perfect meal, serve with a peppery arugula salad and warm, crusty Italian bread.
Mash 1/2 cup beans in a small bowl with a fork.
Heat oil in a medium saucepan over medium heat.
Add garlic and bay leaf; cook, stirring, until fragrant, about 15 seconds.
Add tomatoes and their juices, 2 tablespoons parsley and the mashed beans.
Bring to a lively simmer and cook, stirring occasionally, until thickened, about 6 minutes.
Divide the pasta among 4 bowls.
Discard the bay leaf and top the pasta with the sauce; sprinkle with Parmesan and the remaining parsley.
Look for it in the natural-foods section of larger supermarkets or natural-foods stores.
If you might’t find it, substitute a can of your favorite beans.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
