Have you ever had a hearty and comforting bowl of Bolognese pasta? It really is the perfect dish for these colder winter months when you are craving something warm and filling. Bolognese sauces are thick, super flavorful and usually chuck full of meat (ground beef, sausage etc). This vegetarian version uses chopped chickpeas instead and I know that may sound strange, but trust me it works beautifully!
My husband and boys were not too excited about my switch, but I have shared with them all the health benefits of eating beans (go here for inspiration) and they were on board to give it a try! I think they were a bit shocked that they actually liked it! They admitted that although they like still like meat in bolognese sauce, they gave this recipe a thumbs up. It far exceeded their expectations! Woo hoo!
It feels so good to incorporate more plants into my family’s diet. We are not vegetarian, but I am making a big effort to eat less meat and more nutritiously dense food. This recipe got such great reviews at my house that I wanted to share it with you!
I do have a far less healthy (but SO YUMMY) recipe to share with you next (Cinnamon Roll Twists) They are incredible–so check back soon!
ALSO–I want to hear from you:
I have some questions —if you have a few minutes will you leave a comment or send me an email at melandboys@gmail.com?
1-Are you interested in more plant based recipes? More baked goods? What are you in the mood for?
2-Do you like the menu plans with links to recipes? Weekly? Monthly?
3-Any other suggestions?
I would LOVE to hear from you more! I would really appreciate some feedback!
xoxoxo
Melanie
*Note–the marinara sauce that you use will make a HUGE difference in how this turns out. Be sure to get a good quality one that you love! If you want to make your own try this 5 Minute Marinara one or Authentic Italian Red Sauce
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Chickpea Bolognese Pasta
Ingredients
- ¼ cup extra virgin olive oil
- 1 large carrot, diced
- 1 large celery stalk, diced
- 1/2 sweet onion or large shallot, diced
- 1 teaspoon fine salt
- ¼ teaspoon ground black pepper (or more to taste)
- 4 cloves garlic, minced
- ¼ teaspoon red pepper flakes (optional for added heat)
- 1, 15 ounce can chickpeas (garbanzo beans), drained, rinsed, dried and pulsed 10 times in a mini food processor
- 1, 24 ounce jar marinara sauce (use a quality one or one of the recipes linked above)
- ¼ cup fresh Italian flat leaf parsley, large stems removed and chopped (optional)
- ¼ cup fresh basil, chopped (optional)
- *or 1 Tablespoon of Italian Seasonings if you don’t have fresh herbs
Instructions
- Heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add in the carrots, celery, onion/shallot, salt and pepper. Cook until the vegetables soften. Then add in the garlic and red pepper flakes and let cook for 1 minute or until fragrant.
- Add the pulsed garbanzo beans and sauce to the skillet and stir until combined. Cook for 5 minutes to allow the flavors to develop. Taste and adjust seasonings as needed. Reduce heat to a low simmer and cover while you cook the pasta.
- Meanwhile, bring a large pot of water to a rolling boil. Add one tablespoon salt and one package of pasta. Cook according to package instructions. . Use a large scoop colander pasta strainer to transfer the cooked pasta to the skillet with the sauce. Stir until the noodles are fully coated with the sauce.
- Add parsley/basil or Italian Seasoning and stir again before serving. Serve with freshly grated parmesan cheese if desired. Enjoy!
Recipe Source: Eating by Elaine
I am so happy that you loved it! It freezes really well, by the way! I will keep the veggie recipes coming! And if you have any favorite vegetarian recipes–please share melandboys@gmail.com!! xoxo
This was great, thanks for sharing! We love Classico Sweet Tomato Basil. Please share more plant based, my husband went veggie last year and I’m the cook so always looking for ideas. Thanks!
you are right about that! I am going to a put a link in now for my 5 minute marinara sauce. Can’t beat a 5 minute sauce–almost as easy as just opening a bottle:)
My husband and I have been thinking about eating less meat based protein for a while and this recipe fits the bill perfectly. The only change I would make is to make my own sauce as opposed to bottled which has far too many preservatives and too much sodium. I will let you know how my sauce recipe transfers over.