Vegetarian Pasta Sauce With Kidney Beans And Whole Wheat Pasta

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 6 green onions, with tops,chopped
• 1 large red onions or 1 large onion, chopped
• 4 cloves garlic, minced
• 225 g mushrooms, sliced
• 2 stalks celery & leaves, chopped
• 2 medium red bell peppers or 2 medium green bell peppers or 2 medium yellow bell peppers, chopped
• 1 (16 ounce) can kidney beans (i use dried beans and soak and cook them, no canned stuff for us)
• 450 g chopped tomatoes
• 1 cup water
• 1/2 cup dry red wine (or alternatively you can use 2 cups vegetable stock, i use chicken stock for a non-veg flavour)
• 1/4 cup minced fresh parsley
• 1 bay leaf
• 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
• 1 tablespoon chopped fresh basil or 1/2 teaspoon dried basil
• fresh ground black pepper
• salt
• 350 g whole wheat pasta
• 150 g mozzarella cheese, grated

Recipe

• 1 heat oil in a large saucepan.
• 2 add onions and garlic and saute until onions soften, this should take 2-3 minutes.
• 3 add all the other ingredients, one after the other in quick succession except pasta and cheese, and bring to a boil.
• 4 cover and simmer, covered, about 1 hour, stirring occasionally.
• 5 remove bay leaf before serving.
• 6 cook noodles, omitting salt.
• 7 rinse and drain.
• 8 serve sauce over hot pasta.
• 9 keep the grated cheese on the side to garnish into individual plates.