This protein-packed Vegan Black Bean Bolognese Pasta is rich with 17 grams of plant-based protein and 13 grams of fiber to optimize your health and wellness. Your family will feel nourished and satiated after eating this well-balanced, filling meal full of flavor and vegetables. Incorporating the black beans into the pasta sauce adds iron and protein. The vitamin C from the tomatoes enhances the absorption of the iron making this meal a nutrient-rich, immune-supporting feast. Get ready for a new family-favorite, go-to weekly recipe.

Bonus: You’ll also get B12 if using the nutritional yeast for a vegan “cheese-like” topping.

Vegan Black Bean Bolognese Pasta

 

Print

Prep time

10 mins

Cook time

35 mins

Total time

45 mins

 

This protein-packed Vegan Black Bean Bolognese Pasta is rich with 17 grams of plant-based protein and 13 grams of fiber to optimize your health and wellness. Your family will feel nourished and satiated after eating this well-balanced, filling meal full of flavor and vegetables. Incorporating the black beans into the pasta sauce adds iron and protein. The vitamin C from the tomatoes enhances the absorption of the iron making this meal a nutrient-rich, immune-supporting feast. Get ready for a new family-favorite, go-to weekly recipe. Bonus: You'll also get B12 if using the nutritional yeast for a vegan "cheese-like" topping.

Author: Sarah Koszyk, MA, RDN

Recipe type: Pasta

Cuisine: Mediterranean

Serves: 4

Ingredients

• ½ pound (8 ounces) pasta
• 1 Tbsp olive oil
• 1 red onion, peeled and diced
• 1 carrot, peeled and diced
• 1 celery stalk, diced
• 2 garlic cloves, minced
• 1 tsp oregano
• ½ tsp red chili flake
• 1 rosemary sprig, chopped
• 2 bay leaves
• ⅓ cup red wine
• 1 Tbsp tomato paste
• 1 15-ounce can black beans
• 1 14.5-ounce can no salt diced tomatoes
• Salt and pepper to taste
• Toppings:
• Nutritional yeast
• Fresh parsley, chopped

Instructions

1. In a large pot, bring 2 quarts of water to a boil. Add the pasta and cook according to the box.
2. Once the pasta is cooked, drain in a colander.
3. While the pasta is cooking, over medium heat, in a large pot, heat the olive oil. Add the onion, carrot, and celery. Cook for 5-7 minutes stirring often.
4. Add the garlic, oregano, chili flakes, rosemary, and bay leaves. Cook for 2 minutes and stir.
5. Add the wine and cook for 1 minute. Stir.
6. Add the paste, beans, and tomatoes. Stir. Bring to a simmer, cover, and cook for 20 minutes, stirring occasionally. Smash the beans with the back of a spoon or potato masher.
7. Add the pasta to the sauce and serve.
8. Optional: top with nutritional yeast or chopped fresh parsley, as desired.

Nutrition Information

Serving size: 1½ cups Calories: 407 Fat: 5 Saturated fat: 1 Carbohydrates: 77 Sugar: 13 Sodium: 192 Fiber: 13 Protein: 17 Cholesterol: 0

3.5.3251

For more protein-rich vegan recipes, check out:

Cupboard Cookout: Sweet and Sour Vegan Stir-Fry
Vegan Cauliflower Black Bean and Quinoa Grain Bowl
Vegetable Quinoa Chickpea and Avocado Grain Bowl with Cilantro-Lime Dressing
Vegan Brown Rice Cabbage and Edamame Grain Bowl with Carrot-Ginger Dressing
Vegan Adzuki Beans and Rice Bowl
Edamame, Amaranth, and Chimichurri Nourish Bowl
Crockpot Garbanzo Bean & Vegetable Curry Stew
Crockpot African Peanut Potato Stew
Crockpot Vegan Chickpea, Sweet Potato, and Cauliflower Tikka Masala
Hearty Crockpot Mung Bean Soup with Vegetables (Vegan)
Vegan Gluten Free Split Pea Soup
Healthiest Vegan Tofu Nuggets
Vegan Veggie Pozole
Vegan Stuffed Bell Peppers with Brown Rice and Mung Beans
Vegan Rainbow Vegetable Chili

Recipe By: Sarah Koszyk, MA, RDN