Caregory : Easy And Quick Recipes

Using pantry staples such as canned chickpeas and tomatoes, this rustic plant-based bolognese is seriously satisfying, without leaving you feeling stuffed. Pro tip: Make sure to get the pasta cooking first; then prepare the sauce.


    • 1½ cups diced red onion
    • 3 cloves fresh garlic, minced
    • 1 (15.5-ounce) can chickpeas, rinsed, drained, and chopped (1½ cups)
    • 1 medium carrot, cut into ¼-inch dice
    • 1 cup mushrooms (any kind you like), cut into ¼-inch dice
    • 1 (14.5-ounce) can diced tomatoes (1½ cups)
    • 1 (15-ounce) can tomato sauce (1½ cups)
    • ½ tablespoon dried oregano
    • 1 tablespoon dried parsley
    • Sea salt
    • 3 cups cooked brown rice penne or fusilli pasta (or any other whole-grain pasta)


    • Heat a large saucepan over medium heat, add the red onions, garlic, chickpeas, carrots, and a dash of salt. Sauté the vegetables for about 5 minutes, or until the onions are slightly translucent. Add water 1 to 2 tablespoons at a time, as needed, to keep vegetables from sticking to the pan.
    • Add the mushrooms and sauté for about 2 minutes.
    • Add the diced tomatoes, tomato sauce, oregano, and parsley. Sauté for 2 more minutes, taste and adjust seasoning.
    • Pour as much of the sauce as you like over the pasta and eat up—it's all fantastic for you and tastes even better.

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