Vegetarian Pasta Sauce with Kidney Beans and Whole Wheat Pasta

Elevate your pasta night with this hearty and nutrient-packed Vegetarian Pasta Sauce with Kidney Beans and Whole Wheat Pasta! This wholesome recipe combines the earthy goodness of protein-rich kidney beans with a medley of sautéed vegetables, including onions, carrots, and celery, simmered in a rich tomato base infused with dried oregano, basil, and a hint of red pepper flakes for gentle heat. The addition of whole wheat pasta ensures a fiber-filled, satisfying meal that's as delicious as it is nutritious. Perfect for a quick weeknight dinner, this recipe comes together in just 45 minutes and is easily customizable with optional Parmesan cheese for an added layer of savory flavor. Garnish with fresh parsley and serve up a bowl of comfort that’s both healthy and irresistibly tasty!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 12 ounces Whole wheat pasta
• 2 tablespoons Olive oil
• 1 medium, diced Yellow onion
• 3 minced Garlic cloves
• 1 medium, diced Carrot
• 1 medium, diced Celery stalk
• 14 ounces Canned diced tomatoes
• 2 tablespoons Tomato paste
• 15 ounces Canned kidney beans
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 0.25 teaspoons Crushed red pepper flakes
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 1 teaspoon Sugar
• 2 tablespoons, chopped Fresh parsley
• 0.25 cup, grated Parmesan cheese (optional)
• 0.5 cup Water or vegetable broth

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the whole wheat pasta according to the package instructions until al dente. Drain and set aside.

Step 2

While the pasta is cooking, heat olive oil in a large saucepan over medium heat.

Step 3

Add diced onion and sauté for 3-4 minutes until softened and translucent.

Step 4

Stir in minced garlic, diced carrot, and diced celery. Cook for another 5 minutes, stirring occasionally, until the vegetables start to soften.

Step 5

Add the canned diced tomatoes, tomato paste, and water or vegetable broth. Stir to combine.

Step 6

Rinse and drain the canned kidney beans. Add them to the saucepan along with dried oregano, dried basil, crushed red pepper flakes, salt, black pepper, and sugar.

Step 7

Stir well, bring the sauce to a gentle simmer, and reduce the heat to low. Cover and let it cook for 15-20 minutes, stirring occasionally, to allow the flavors to develop.

Step 8

Taste the sauce and adjust seasonings as needed.

Step 9

If desired, use a wooden spoon to mash some of the kidney beans against the side of the pan to create a thicker consistency.

Step 10

Serve the sauce over the cooked whole wheat pasta. Garnish with chopped fresh parsley and grated Parmesan cheese, if using.

Step 11

Enjoy your hearty and nutritious Vegetarian Pasta Sauce with Kidney Beans!

Nutrition Facts

Serving size	(1643.4g)

Amount per serving	% Daily Value*
Calories	1711.4

Total Fat 60.1g	0%
Saturated Fat 17.8g	0%
Polyunsaturated Fat 6.1g
Cholesterol 61.4mg	0%
Sodium 5310.6mg	0%
Total Carbohydrate 224.9g	0%
Dietary Fiber 56.9g	0%
Total Sugars 32.1g
Protein 79.9g	0%

Vitamin D 12.8IU	0%
Calcium 1157.5mg	0%
Iron 22.6mg	0%
Potassium 4007.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.7%

Protein: 18.2%

Carbs: 51.1%