Vegetarian Bolognese with Borlotti Beans

Flavored with aromatic sage and Albariño wine, this meatless take on classic Spaghetti Bolognese uses borlotti beans as a satisfying swap for ground beef or pork. The spiralized summer squash makes a healthy, fresh and gluten-free alternative to traditional pasta.

Ingredients
Serves: 5
Serving Size: 1 cup
Directions
25 mins Prep time 45 mins Cook time
25 mins Prep time
45 mins Cook time
  • For the Bolognese, mash 1 can of the drained beans with potato masher. Set side. Heat 1 tablespoon of the oil in large nonstick skillet on medium heat. Add onion, carrots and celery; cook and stir 6 to 8 minutes or until vegetables just soften. Add wine and mashed beans; cook and stir 1 to 2 minutes.

  • Stir in remaining beans, tomatoes, tomato sauce, water, bay leaves, sage, 1 teaspoon of the garlic powder, paprika, 1/2 teaspoon each of the pepper and salt, and red pepper. Reduce heat to low; simmer, uncovered, 25 to 30 minutes or until vegetables are tender, stirring occasionally.

  • Meanwhile, for the Squash Spaghetti, trim squash ends. Cut squash into spaghetti-shaped strands using a julienne peeler or spiralizer until you reach the seeds. Discard squash core. (Should yield about 1 pound of “spaghetti”.)

  • Drizzle remaining 1 tablespoon oil over “spaghetti” in large bowl; toss gently to coat. Season with remaining 1/8 teaspoon each salt, pepper and garlic. Heat large nonstick skillet on high heat. Add “spaghetti”; cook and stir gently about 30 seconds or just until heated through.

  • To serve, place “spaghetti” in large serving bowl or individual serving bowls and top with Borlotti Bean Bolognese. Sprinkle with shaved Parmesan cheese and chopped fresh parsley, if desired.

Cooking tip

Test Kitchen Tips:
• To substitute dried cranberry beans for the canned beans, rinse, soak and cook 1 1/3 cups dried cranberry beans according to package directions until tender. Drain beans. Mash half of the cooked beans (about 2 cups), reserving remaining beans. Continue recipe as directed.

• Borlotti beans, also known as cranberry beans are popular in Italian cooking. Borlotti beans have a beige color splashed with red streaks, which they lose during cooking, and a creamy texture with a mild, nutty flavor. They are more commonly found dried or canned in most groceries or online specialty stores.

• Albariño is a variety of white wine grape grown in Spain that produces a dry, aromatic, crisp wine, high in acidity with citrus and peach notes. 

Nutrition information

(Amount per serving)

  • 201Calories: 201Cholesterol: 0mg
  • Sodium: 796mgProtein: 7g
  • Total Fat: 7gSaturated Fat: 1g
  • Fiber: 10gCarbohydrate: 24g

Ratings & Reviews: 1

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Comments

  • Jay on 02/22/2016

    Tried this making a few substitutions due to available options at my grocery, taste preferences and what was in my spice pantry. I couldn't get borlotti beans at my local supermarket so used pintos. I used fire roasted canned tomoates because I like them. I use McCormick Gourmet Smoked Paprika and Roasted Garlic instead of the plain version of each because I had them and like that smoky taste profile. Finally I used pasta instead of Zuchini. I loved the flavors and textures of this dish. I don't think you can really compare it to traditional bolognese but it was really tasty (and smoky).

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