Vegetarian Pasta Sauce
posted in Recipes byThis is a very healthy and easy vegetarian recipe for a high-protein sauce for pasta dishes. It’s one I created and is so popular with my family I’m asked to make it at least once a week.
It’s also very customizable so feel free to experiment and make substitutions! The protein comes from the nuts (I use Pinon Nuts, also called Pine Nuts, and Cashews) and the beans, which are also high in fiber so it’s filling as well as tasty.
I prefer to use the new whole-grain, whole-wheat, or multi-grain pastas but regular pasta works just fine - it’s a thick and very chunky pasta sauce so a larger pasta works best - Farfalle (bow tie) or Penne hold this sauce better than thin pastas such as spaghetti or linguine…………….
Vegetarian Pasta Sauce
- 1 small or 1/2 large sweet onion, cut into chunky bite-sized pieces
- 1 small package (6 to 8 oz.) Pine Nuts/Pinon Nuts
- 1 cup Cashews (either whole or halves & pieces)
- 1 can (14 oz.) S&W brand Santa Fe Recipe Beans **
- 1 can (14 oz.) Black Beans, well rinsed
- 2 cans (14 oz.) Diced Tomatoes
- 1 medium green bell pepper, cut into bite-sized chunks
- Season to your liking - salt, pepper, oregano, basil, etc.
Heat a tablespoon or so of Olive Oil in a large skillet, and lightly saute the onion, pine nuts, and cashews for just a couple of minutes, then add the remaining ingredients and heat through. I like the onion and green peppers to be on the crisp side, so I only heat this for about 5 or 10 minutes, but if you prefer yours more “done” then just let it simmer longer. Serve with your favorite pasta or rice.
** I like the S&W brand Santa Fe Recipe beans for their sauce and seasoning, but you can just as easily use vegetarian chili or other seasoned beans for a slightly different variation.
