Vegetarian Sauce With Whole Wheat Pasta Recipe
Ingredients
| Olive oil | 2 Tablespoon | |
| 6 green onions, with tops, chopped | ||
| 1 large red or white onion, chopped | ||
| Garlic | 4 Clove (5gm), minced | |
| Mushrooms | 8 Ounce, sliced | |
| 2 ribs celery with leaves, chopped | ||
| 2 medium red, green or yellow bell peppers, chopped | ||
| 1 16-ounce can vegetarian beans or 1 16-ounce can kidney beans | ||
| 116-ounce can no-salt-added tomatoes | ||
| Water | 1 Cup (16 tbs) | |
| Dry red wine | 1/2 Cup (16 tbs) | |
| Minced parsley | 1/4 Cup (16 tbs) | |
| Bay Leaf | 1 | |
| Dried oregano | 1 Tablespoon, chopped | |
| Chopped basil | 1 Tablespoon, dried | |
| Ground black pepper | To Taste | |
| 12 ounces whole-wheat pasta | ||
| 4 ounces part-skim mozzarella cheese, shredded | ||
Directions
In a large saucepan or Dutch oven, heat oil over medium-high heat.
Add onions and garlic and saute until onions are soft, 2 to 3 minutes.
Add remaining ingredients, except pasta and cheese, and bring to a boil.
Reduce heat and simmer, covered, about 1 hour, stirring frequently.
Remove bay leaf before serving.
Cook noodles according to package directions, omitting salt.
Rinse and drain.
Serve sauce over hot pasta.
Sprinkle with 1 to 2 tablespoons shredded cheese per serving.
Add onions and garlic and saute until onions are soft, 2 to 3 minutes.
Add remaining ingredients, except pasta and cheese, and bring to a boil.
Reduce heat and simmer, covered, about 1 hour, stirring frequently.
Remove bay leaf before serving.
Cook noodles according to package directions, omitting salt.
Rinse and drain.
Serve sauce over hot pasta.
Sprinkle with 1 to 2 tablespoons shredded cheese per serving.
Chef
