Bean Bolognese

December 2006

Your rating: None Average: 3.9 (219 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

29 Reviews for Bean Bolognese


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.


Really good pasta sauce. Good taste and texture.


As a pasta-loving vegetarian, this is the perfect meal for me. Came out great with white and pink kidney beans.

I would like to note, though, that it's difficult to find canned diced tomatoes without tons of added salt, which is gross. I left out the salt called for in the recipe, and the dish did not suffer for it.


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