Tuesday, January 18, 2011

Mushroom and Bean Bolognese

I realized this weekend after my weekly grocery store trip that I need to start to use up my pantry items. I really should take a picture to show you how full my cupboard is. The problem is, I head to the grocery store every week to get the essentials: milk, yogurt, cottage cheese, eggs, apples, bananas (locally grown exception). I then end up buying other things I don't need right now (but will need one day) that are on sale because I cannot pass up a sale. Over the Holidays I also took a trip to Goodness Me to use a gift card my wonderful Grandmother got me for my Birthday. This resulted in stocking up my pantry even more with some foods I have been wanting to try for a while (wheat berries, sucanat) and other items that are a bit too expensive to buy on a regular basis. Now I have a pantry crisis that I must begin to deal with. OH and how could I forget my freezer. I have numerous portions of cabbage rolls, soups, veggies, ripe bananas, meat, you name it, that needs to also be dealt with.

The need to use up my pantry items as well as some mushrooms (which I don't like to keep for very long after purchasing) lead to making this mushroom and bean bolognese adapted from 330 Vegetarian Recipes for Health.

Mushroom and Bean Bolognese adapted from 330 Vegetarian Recipes for Health

1 tbsp
1/2 large red onion, chopped
18 white mushrooms, sliced
2 garlic cloves
1 can diced tomatoes
1 can red kidney beans, drained and rinsed
~ 1/3 cup chopped roasted red peppers (from my freezer)
1.5 tbsp tomato paste
3 tsp oregano
salt and pepper to taste
3 cups dry vegetable shell pasta
Parmesan cheese for serving

1. Heat olive oil in large pot on medium heat. Add onions and saute for 3-5 minutes.
2. Add mushrooms and garlic and saute until soft, about 5 minutes.
3. Add diced tomatoes, kidney beans, roasted red peppers, tomato paste and oregano.
4. Bring to a simmer then reduce to low, allowing to simmer for 15-20 minutes while you cook the pasta.
5. Season sauce with salt and pepper to taste. Top pasta with sauce and sprinkle with Parmesan cheese.



A bolognese sauce is traditionally meat heavy and has very little tomato sauce too it, often just with chunks of tomatoes. Therefore, draining the diced tomatoes would give a more authentic vegetarian bolognese, but I wanted something a little more saucy. This sauce was very thick and almost stew like. I could definitely eat it on its own.

Oh, and I know in my last post I said I would talk about a soup in my next post, but that soup was abysmal. After forcing myself to eat it two days in a row for lunch I decided that no one should make that soup for themselves; unless of course you like flavourless, watery, cruciferous soup. If you do, give me a shout, I have a recipe for you ;).

That's all for now! I should tend to the beets roasting in my oven before I forget about them.

1 comment:

  1. Looks good! I have a can of kidney beans that needs to be used...and this is a much easier version a Bolognese sauce!

    I've bookmarked this post for future reference!

    Cheers,
    Kim @ Incandescent Blue Flame

    ReplyDelete