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Vegetarian Pasta Bolognese

vegetarian pasta bolognese
  • (14 oz. can) salad beans, rinsed, divided
  • (2 Tbsp.) extra-virgin olive oil
  • (1 small) onion, chopped
  • (1/2 cup) carrot, chopped
  • (1/4 cup) celery, chopped
  • (1/2 tsp.) salt
  • (4 cloves) garlic, chopped
  • (1) bay leaf
  • (1/2 cup) white wine
  • (14 oz. can) diced tomatoes
  • (1/4 cup) fresh parsley, chopped, divided
  • (8 oz.) whole-wheat fettuccine
  • (1/2 cup) freshly grated Parmesan cheese

Vegetarian Pasta Bolognese

A chopped vegetable and white wine sauce served over whole-wheat fettuccine with Parmesan cheese.

Preparation Time
About 10 minutes
Cook Time
About 30 minutes


  1. 1Fill a large pot with 2 quarts cold water and place over High heat. When boiling, add pasta and cook 9 minutes, or follow cooking directions on package. Drain and add back to pot.

  2. 2In a small bowl, use a fork to mash 1/2 cup beans, set aside.
  3. 3Place a medium saucepan over medium heat. Add oil. When hot, add onion, carrot, celery and salt. Cover and cook 10 minutes, stirring every few minutes.

  4. 4Add garlic and bay leaf, stir then add wine. Increase heat to High and boil 3-4 minutes, then add tomatoes (w/juice), 2 Tbsp. parsley and bean mash.

  5. 5Simmer 6 minutes. Add rest of beans and cook another 1-2 minutes. Remove bay leaf, pour sauce over pasta, toss with Parmesan and parsley, serve.

Nutritional Information

Serving Size: 1/4 of dish

Amount Per Serving:
  • Calories 443
  • Total Fat 11 g
  • Total Carbohydrate 67 g
  • Protein 19 g
  • Cholesterol 9 mg
  • Sodium 707 mg
  • Fiber 14 g

Additional Information

Recipe Category: Dinner

Recipe Subcategory: Pastas and Pizzas

Recipe Ethnicity: Italian

Dietetic Info:
  • Glycemic Index:
  • Gluten Free: No

Vegetarian/Allergen Info: Contains Dairy

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.