Bean Bolognese

December 2006

Your rating: None Average: 3.9 (229 votes)

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.

"Surprisingly tasty! will definately make again! :) "
Bean Bolognese

31 Reviews for Bean Bolognese


This is delicious! One of the best recipes ever. I was a little skeptical because of the veggies that go in the pasta because I didn't think they would mix well. This was seriously so good, my fiancee ate the sauce without the pasta and loved it. I used vegetable fettuccine because I don't like the flavor of wheat. I also didn't include the celery because I don't like it. Followed everything else the same as the recipe. HIGHLY recommended. I plan on making it for my family when they come over.


This was AMAZING!! and so affordable!!

I made a few alterations:

I used a dry rose wine (its all I had)
I used cannelini beans
I used a bit of red pepper flakes
I used a whole wheat penne rigate
I used no salt added diced tomatoes
I added about a half a cup of the pasta cooking water to the sauce
Oh and I added some extra parmesan reggiano into the pasta once I mixed it all together, and then more on top! :)

I highly recommend this recipe!!


Wonderful recipe! I used white beans and regular spaghetti (instead of whole wheat). It filled my husband and me up with out being heavy. Very easy to make and I had everything in my pantry! I'm going to vary this with different beans and such. Black beans and cilantro maybe instead of white beans and parsley, for example.


This is one of my favorites! I made it quite often. Even my meat and potatoes husband likes it!


I love this this dish! It satisfies my meaty-pasta craving like no other healthy meal can.


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