If you’re looking for a hearty, yet healthy soup recipe, this navy bean soup is the perfect choice. Made with simple ingredients that you probably already have in your pantry, this soup comes together easily. Plus, it’s a great way to sneak in some extra veggies into your diet! And since it only uses one pot, clean up is a breeze!

Navy Bean Soup Ingredients

Olive oil: Olive oil is a healthy fat that provides essential nutrients and antioxidants. You will need 2 tablespoons to saute the vegetables.
Dried thyme: Dried thyme is a flavorful herb that adds a touch of earthiness and gives this bean soup lots of depth of flavor.
Mirepoix: Mirepoix is the French term used in cooking to explain mixed vegetables that are cooked on low heat to create the base of a dish. The mix I am using for this soup is onion, celery, and carrot.
Tomatoes: Tomatoes add a touch of sweetness and acidity to the soup. They are also a good source of lycopene, an antioxidant that has many health benefits.
Stock: Stock provides the base for the flavor of the dish. In this navy bean soup recipe, you can use either chicken or vegetable stock.
Canned navy beans: Navy beans are a type of small, white bean that is often used in soups and stews because of their creamy texture when cooked. They are a good source of protein, potassium, and fiber, and are low in fat.
Garlic cloves: 3 cloves are used to infuse a little sweetness and give the soup a lovely aroma.
Baby spinach: I’ve added 2 cups of baby spinach to make this soup more wholesome. It is a good source of vitamins and minerals, and adds a pop of color.
Lemon: Lemons add a touch of acidity and give the soup a bright and cleansing taste. It’s also packed with vitamin C.
Parmesan cheese: Optional but I always like to add a couple of spoonfuls of it! Parmesan cheese adds creaminess and umami, giving it a hearty element.
Fresh basil leaves: Also optional, shredded basil leaves are aromatic and refreshing.

Ingredient Substitutions

If you don’t have all of the ingredients on hand to make this homemade bean soup, no need to worry! Here are a few substitutions that can be easily made:

• Use leek or shallots instead of an onion.
• Use dried oregano in place of the thyme.
• Replace the baby spinach with regular spinach or baby kale.
• Use canned cannellini beans, great northern beans, or chickpeas, in place of the navy beans.
• Use Pecorino Romano, Grana Padano, or Gruyère cheese in place of the parmesan cheese.

You can also use bacon, leftover ham, ham hock, or a ham bone to add a salty and meaty element.

How To Make Navy Bean Soup (Instructions)

Scroll all the way down to the recipe card for the full recipe.

1. In a large pot, heat the olive oil over medium heat.
2. Add the onion, celery, carrot, and tomato, and cook until softened, about 5 minutes.
3. Add the vegetable broth or chicken broth, navy beans, garlic, and bring to a simmer. Boil for 25 minutes.
4. Add the spinach and lemon juice and stir.
5. Serve topped with grated parmesan cheese and garnish with basil leaves. Serve warm.

How To Quick-Soak Beans

If you would rather use dried beans but forgot to soak them overnight, here’s an easy way to quick-soak them so they are ready to be used in just about an hour! This quick soak method works well for just about any type of bean:

1. Wash the navy beans to remove any dirt and drain them well.
2. Add about 2 tablespoons of water to a large pot, along with 8 cups of water, and the beans. Stir well.
3. Bring the water and beans to a boil and cook for about 5 minutes. Turn the heat off, cover with a lid, and let the beans soak for about 60 minutes.
4. Drain the beans, rinse them well, and drain again.

Your beans are now ready for the soup! You might need to boil the soup for a bit longer depending of the type of beans you are using and how old they are. I have once bought a batch of navy beans that took ages to cook because they were probably not very fresh.

How To Thicken Navy Bean Soup

If you prefer your soups on the thicker, heartier side, here are some easy tips on how you can thicken them:

1. Cook the soup on low without the lid on, for a longer time, to let some of the liquid evaporate.
2. Make your soup in a slow cooker. This is another way to let some of the liquid evaporate but also the slow cooking will naturally thicken the soup.
3. Mash some of the beans before adding them to the pot. Use about a quarter of your beans, up to a third, depending on the desired thickness. Or you can use an immersion blender once the soup is cooked and give it a quick blend. Make sure it’s quick so you don’t end up with a puree!
4. Start the soup by making a roux, which is a mixture of flour and butter. Start by making your mirepoix (cooking the onion, celery, and carrot) in the pot and then transfer it to a bowl it when the veggies are cooked. Add an equal amount of flour and butter (about 2 to 3 tablespoons of roux per cup of liquid) to the pot and cook on low, stirring often, until the mixture turn light brown. Return the mirepoix to the pot and mix it in with the roux. Slowly add your stock, stirring frequently, and finish by following the recipe steps.
5. Add cornstarch. I’m personally not a huge fan of this one because it’s not exactly the texture I enjoy having with a bean soup. But it’s an easy way to thicken soup! Mix a little cornstarch with cold water and slowly stir it into the hot soup. A little goes a long way with cornstarch so make sure you start with just a little – 1 or 2 teaspoons, and work your way up.

How To Store This Navy Bean Soup

Leftovers for this soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over medium heat until warmed through.

This white navy bean soup can also be frozen for up to 3 months, in an airtight storage container. I recommend dividing the servings and freezing them separately. Thaw in the refrigerator overnight before reheating.

What To Serve With Navy Bean Soup

Whether you’re feeding a large family or just looking for leftovers for the week, this navy bean soup recipe is an easy meal that can be served as an appetizer or a main dish.

My favorite way to serve this homemade bean soup is with a simple green salad and/or some crusty bread like a baguette.

If you would like to serve it as a started, here are some delicious main dishes that pair beautifully with it:

Tasty Main Dishes to Pair with Navy Bean Soup

Chicken Piccata

Italian Cauliflower Stir Fry

Nicoise Salad

Vegetable Ricotta Pie Recipe

Do you have a favorite navy bean soup recipe? Share in the comments below! And if you try this recipe, be sure to let us know how it turned out!

Navy Bean Soup

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

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An easy, family friendly navy bean soup that’s hearty and comforting.

• Author: Caroline Phelps
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 25 minutes
• Yield: 6 servings
• Category: Soup
• Method: Boiling
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Units USM

• 2 tablespoons olive oil
• 1/2 teaspoon dried thyme
• 1 medium onion, finely chopped
• 2 celery stalks, finely chopped
• 2 medium carrots, finely chopped
• 2 medium tomatoes, chopped
• 6 cups vegetable broth or low sodium chicken broth
• 2 15–ounce cans navy beans, rinsed and drained
• 3 garlic cloves, minced
• 2 cups baby spinach, chopped
• Juice from 1 lemon
• Salt and ground black pepper, to taste
• Grated parmesan cheese (optional)
• Fresh basil leaves, chopped (optional)

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Instructions

1. Add the olive oil to a large pot over medium high heat.
2. When the oil is hot, add the dried thyme and onion and saute for 2 minutes, until the onions are translucent.
3. Add the celery and carrot and saute for 2 minutes, until the vegetables have started to soften.
   Add the tomatoes, stock, navy beans, garlic, and stir. Bring the soup to a boil and lower the heat to a bubbling simmer. Cover and cook for 25-35 minutes, until the vegetables are tender.
4. Add the chopped spinach and stir until the spinach has wilted.
5. Turn the heat off and stir in the lemon juice. Taste the soup, add salt and pepper if needed.
6. Top each bowl with about 2 tablespoons of grated parmesan and a couple of freshly chopped basil leaves.

Notes

Store the leftover in an airtight container and refrigerate for up to 3 days.

Nutrition

• Serving Size: 1 bowl
• Calories: 275
• Sugar: 4.1g
• Sodium: 604.5mg
• Fat: 7.2g
• Saturated Fat: 1.4g
• Unsaturated Fat: 1.2g
• Trans Fat: 0g
• Carbohydrates: 39.2g
• Fiber: 9.2g
• Protein: 17.1g
• Cholesterol: 0.6mg

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One-Pot Navy Bean Soup
Pickled Plum.

Cauliflower with crispy edges and a bright, savory Italian inspired flavor profile! This cauliflower stir fry is easy to make in your home kitchen and makes the perfect side dish. Dust with Parmesan and flat-leaf parsley for a plate that looks as good as it tastes! It’s ready in 16 minutes from start to finish.

An Italian Influenced Cauliflower Stir Fry

When I think of stir fry cauliflower, my mind immediately goes to Asian stir fries – loaded with soy sauce, chili and sesame oil. However, for this recipe, I wanted to step outside the usual and create something with the bright and savory taste of the Mediterranean.

This Italian inspired cauliflower recipe has pan fried florets that are tender-crisp, in a vivid, tangy garlic sauce – dusted with Parmesan and finished with chopped parsley. It’s delicious!

Cauliflower Stir Fry Ingredients

Scroll all the way down for the full recipe.

• Cauliflower: For this recipe, you’ll want to slice your cauliflower into bite sized florets.
• Olive Oil: Use the good stuff. First press extra virgin olive oil is what you’ll want. Trust me, you’ll taste the difference.
• Garlic: Two cloves, finely minced, will have you sitting pretty. You’ll cook the garlic in the olive oil at the start of the recipe, which in turn perfumes the entire dish.
• Lemon Juice: This is the brightness factor that elevates the flavor – and provides a nice contrast to the more savory ingredients in this Mediterranean stir fry. Two tablespoons is all you’ll need.
• Kosher Salt: Chefs around the world rely on kosher salt in their restaurant kitchens and at home. The large, coarse salt grains enhance the flavor of foods without making them taste merely salty like with iodized table salt. Also, when you use a pinch of salt in a recipe, those larger crystals mean there is less actual salt added than with an equal sized pinch of the smaller grains. Therefore it’s harder to oversalt a dish with kosher salt. Grab kosher salt here on Amazon.
• Parsley: Use flat leaf parsley. I find the flavor more robust, fresh and verdant than Italian parsley’s curly leaves often used as a toss-away garnish at restaurants.
• Parmesan Cheese: A dusting of Parmesan is the finishing touch that delivers umami and depth to this easy vegetable recipe. If you’re making a vegan cauliflower stir fry, omit the Parmesan. Vegans might opt for a light dusting of nutritional yeast for a similar flavor.

How to Make Cauliflower Stir Fry

1. Gather all of your kitchen tools and ingredients.
2. Place your chopped cauliflower into a microwave safe container and cover with a lid. Microwave on high for 90 seconds. This step gives the florets a head start, ensuring they’ll cook properly in the skillet.
3. Get a large pan, wok or skillet going over medium heat. Add your olive oil and garlic and cook for around 1 minute – until the garlic is fragrant.
4. Next, add your cauliflower and stir fry until it starts to brown and take on a roasted golden color. This Maillard reaction should take around 5 – 7 minutes.
5. Then turn the heat off and add your kosher salt, lemon juice and parsley to the pan. Toss the cauliflower pieces until they are evenly coated.
6. Finally, transfer to a plate, sprinkle fresh Parmesan on top and serve hot.

Stir Fried Cauliflower Flavor

So what does it taste like?

The cauliflower is tender while still yielding a slight crunch. There’s a lovely roasted quality at the exterior of the florets which is heightened by the savory and umami Parmesan cheese.

The brighter elements of the lemon juice and garden fresh parsley provide the most wonderful contrasting notes, rounding out this easy Italian inspired veggie recipe with a real depth of flavor.

How to Store Your Cauliflower Stir Fry Leftovers

Leftovers can be kept in an airtight container in the fridge for up to 3 days. You can microwave any leftovers until hot and add a fresh dusting of Parmesan.

Re-heated cauliflower won’t have the crispy edges it had when it was fresh out of the pan, so this stir fry recipe is best enjoyed the day it is first prepared.

Other Cauliflower Uses

Cauliflower is such a versatile ingredient to have in your refrigerator crisper. You can make a whole roasted cauliflower – or even try this gluten free cauliflower pizza crust recipe.

Another frequent use is to make a fiber rich cauliflower rice. Pulse chopped cauliflower in your food processor until it is about the size of rice grains – and use it to make grain-free fried rice or a delicious rice bowl.

It can also be used as an ingredient in veggie fritters and tots – and in place of chicken wings with Buffalo hot sauce. Or use cauliflower instead of potatoes to make a silky garlic-mashed cauliflower for the holidays.

Other Delicious and Easy Vegetable Recipes

Whether you’re specifically looking for easy vegetarian recipes – or just need a nutritious side dish for dinner, veggies come in some pretty exciting shapes and forms.

Here are a few reader favorites:

• Chinese Eggplant With Ginger Garlic Sauce and Scallions
• Asian Broccoli Salad
• Stir Fried Bean Sprouts With Tofu and Garlic Chives
• Smashed Red Potatoes With Garlic and Chives
• Dry Fried Green Beans With Garlic Sauce

Did you like this cauliflower stir fry recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Cauliflower Stir Fry

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★★★★★

4.5 from 2 reviews

A cauliflower stir fry with a bright and savory Italian flavor profile. 

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 6 minutes
• Total Time: 16 minutes
• Yield: 2 to 4 sides
• Category: Side
• Method: Pan frying
• Cuisine: Italian
• Diet: Gluten Free

Ingredients

• 1 pound cauliflower, sliced into bite size pieces
• 1 1/2 tablespoon extra virgin olive oil
• 2 garlic cloves, minced
• 2 tablespoons lemon juice
• 1/4 teaspoon kosher salt
• 2 tablespoons flat leaf parsley
• 1/4 cup grated parmesan cheese

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Instructions

1. Place the chopped cauliflower in a microwave safe dish and cover with a lid. Microwave on high for 1 ½ minutes.
2. In a large pan over medium heat, add the oil and garlic and cook for 1 minute.
3. Add the cauliflower and stir fry for 5 to 7 minutes, until the cauliflower is slightly caramelized (golden color). 
4. Turn the heat off, add the salt, lemon juice, and parsley, and toss the cauliflower until all the pieces are evenly coated.
5. Transfer to a plate, sprinkle parmesan cheese on top and serve.

Notes

REFRIGERATING

Store the leftovers in an airtight storage container and refrigerate for up to 3 days.

Nutrition

• Serving Size: 4 ounces
• Calories: 99
• Sugar: 2.4g
• Sodium: 197.7mg
• Fat: 7g
• Saturated Fat: 1.8g
• Unsaturated Fat: 0.6g
• Trans Fat: 0g
• Carbohydrates: 6.9g
• Fiber: 2.4g
• Protein: 4.2g
• Cholesterol: 3.6mg

Keywords: appetizer, vegetable entree

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Italian Cauliflower Stir Fry
Pickled Plum.

Mangiamo! Make the best rustic Homemade Tomato Sauce with just a few simple pantry ingredients. Makes a delicious spaghetti sauce on pasta night!

There’s just something magical about the enchanting aroma of onions and garlic in a pot on the stovetop.

In fact, as soon as I started making this rustic homemade tomato sauce recipe, my mind began to wander to all the wonderful and iconic recipes that call for a good tomato sauce. 

Of course there’s spaghetti sauce. But suddenly I was cycling through other favorites like eggplant parmesan, lasagna, pan fried zucchini cakes with parmesan and tomato sauce, chicken parmesan, pizza… The list of classic Italian recipes just went on and on.

Of course, I soon found myself unusually hungry – and totally craving Italian food!

I’m excited to share with you my all time favorite homemade tomato sauce recipe. It’s a red sauce so versatile, you can use it on everything from baked ziti to a meatball sub. And it freezes like a charm – so make a big batch, and you can always have homemade pasta sauce on hand in your kitchen!

Ingredients for Homemade tomato sauce

• Garlic + Onion: The smell of this dynamic duo cooking away on the stovetop represents the fragrant perfection that precedes a bubbling pot of red sauce. Aromatic!
• Thyme: Tomatoes and dried thyme are regularly paired together. And that’s because the slight lemony and minty flavor of this Medeterranean spice works so well with tomato’s natural umami and acidic notes.
• Extra Virgin Olive Oil: Get the good stuff! Extra virgin olive oil is the oil captured on the very first cold press. With it’s green color, and grassy, fruity aroma, a good olive oil makes all the difference in your simple pasta sauce.
• Tomatoes: I use canned tomatoes – and they are absolutely lovely. San Marzano tomatoes are wonderful, but feel free to grab your favorite brand. Personally, I find that whole canned tomatoes produce a completed sauce that is more delicious than if I used tomato paste. 
• Basil: Fresh from the garden or fresh from the grocery store, basil will introduce a little aromatic and peppery undertone.
• Capers: These little green pickled flower buds will impart a salty and slightly briny essence to our tomato sauce. YUM!

Now, this is one of my favorite tomato recipes of all time. And looking at the short ingredients list, one could draw the conclusion that the sauce might taste a little… ahem, simple. But this is a prime example where the use of humble, quality ingredients produces something far superior than the sum of its parts.

In short, it’s a savory, slightly sweet and garden fresh homemade tomato sauce that just nails the deep essence of homey southern Italian simplicity.

How to make tomato sauce 

1. In a large pot over medium heat, add olive oil, minced garlic, chopped onion and thyme. Cook for 4-5 minutes, stirring occasionally – until your onions are translucent but not caramelized.
2. Add canned tomatoes and your basil sprig and stir while you bring the sauce to a boil. Once boiling, turn the heat down to a bubbling simmer. Cover and simmer for 35 minutes, stirring occasionally.
3. Transfer your tomato sauce to a blender (you can also use a hand blender and do this directly in the pot). Add your capers and blend until you reach your desired consistency. I like mine on the slightly chunky side – but a completely smooth tomato sauce is delicious as well!
4. Finally, season with a bit of salt and pepper to taste and serve.

Did you think it would be that simple to make homemade spaghetti sauce from scratch? Sometimes it’s the easiest stuff that makes the best dinners!

How to thicken tomato sauce 

Now, the action of blending your tomato sauce should make it thicker naturally. And while I tend to leave mine on the chunkier side of smooth, a spin in the food processor thickens everything up quite nicely.

However, should you find yourself wanting an even thicker sauce, there are hacks for that. 

You can always reduce the liquid in a sauce by cooking it for a bit longer. And if you take the lid off your pot of bubbling sauce, the excess liquid will cook off even faster.

Or you can use a thickener like cornstarch or a roux to do the trick quickly.

However, I’ve made this sauce quite a few times now and, while I had a thickener standing by in case I needed it, a spin in the blender was all it took to perfectly thicken my tomato sauce.

How to store tomato sauce 

If you don’t devour all of your homemade tomato sauce on pasta night, it’s no problem! This sauce is super easy to store. In fact, I’ve been known to intentionally make extra and pop it in the freezer so I have fresh home cooked tomato sauce in a pinch.

• Refrigerate: This homemade tomato sauce can be stored in an airtight container in the fridge for about a week.
• Freeze it: I like to cool my sauce to room temperature before placing it in freezer bags. If you store it in smaller batches, you can grab a serving or two at a time when the mood strikes for pasta with tomato sauce. As long as it’s properly sealed, you can freeze this sauce for 5-6 months! To thaw it, simply place the freezer bag in a large bowl of cold water until thawed – then heat up as usual.

What’s your favorite use for tomato sauce? I’d love to hear about your Italian meal triumphs in the comments section.

Happy cooking, friends!

Other simple and delicious homemade sauce recipes

• General Tso Sauce
• The Best Szechuan Sauce
• Homemade Ponzu Sauce ポン酢
• Tonkatsu Sauce とんかつソース
• Homemade Hoisin Sauce

Did you like this Homemade Tomato Sauce Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

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Homemade All-Purpose Tomato Sauce

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★★★★★

5 from 2 reviews

For pasta, pizza or eggplant parmesan, this homemade tomato sauce has the rustic flavors of southern Italy!

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour
• Yield: 5-6 cups
• Category: Sauces
• Method: Stove top
• Cuisine: Italian

Ingredients

• 4 garlic cloves, minced
• 1 medium onion, finely chopped
• 1 teaspoon dried thyme
• 1/4 cup extra virgin olive oil
• 2 28-ounce cans whole tomatoes
• 1 basil sprig
• 1 tablespoon capers
• Salt and pepper to taste

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Instructions

1. In a large pot over medium heat, add garlic, onion, thyme and olive oil. Stir and cook for 4-5 minutes, until onions are translucent but not caramelized.
2. Add tomatoes and basil sprig, stir and bring to a boil. Turn the heat down to a bubbling simmer, cover and cook for 35 minutes while stirring occasionally.
3. Turn the heat off and transfer the sauce to a blender. You can also use an immersion blender and blend directly in the sauce pot. Add capers and blend until you achieve your desired consistency. I like to leave it a bit chunky – but a smooth sauce is also delicious!
4. Season with salt and pepper and serve.

Notes

Serve with spaghetti, use as a base for pizza, the options are endless!

Store unused tomato sauce in an airtight container in the fridge for up to a week. Or freeze for up to 6 months.

Nutrition

• Serving Size: 1/2 cup
• Calories: 51
• Sugar: 1.2 g
• Sodium: 53.8 mg
• Fat: 4.8 g
• Saturated Fat: 0.7 g
• Carbohydrates: 2.3 g
• Fiber: 0.8 g
• Protein: 0.4 g
• Cholesterol: 0 mg

Keywords: recipe, spaghetti sauce, pizza sauce, vegetarian, vegan, gluten-free

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Homemade All-Purpose Tomato Sauce
Pickled Plum.

This beautiful penne with green peas and ricotta only requires 5 ingredients and 5 minutes to make. The flavors are so yummy that your kids will be asking for seconds! This is a sponsored conversation written by me on behalf of Barilla®. The opinions and text are all mine.

Penne with Green Peas and Ricotta

“Penne, peas, parsley, a little broth, ricotta, salt and pepper. You should make it for your kids, it’s so easy and it’s ready in 5 minutes!” I told Hanna, a friend of mine whom I was having coffee with in the city.

I was telling her about a dish I had made the previous night that turned out to be delicious. After working a 10-hour day on the computer, my brain couldn’t handle anything too complicated in the kitchen. I rummaged through the fridge and pantry and put together a quick pasta dinner.

I thawed some frozen peas, chopped a few parsley leaves and made a sauce by mixing chicken broth with a little ricotta cheese. As for the pasta, I went with Barilla Ready Pasta Penne because I was looking for something toothier that could scoop up some of the sauce.

The result came out better than I had anticipated, Ben and I fell in love with the flavors from the first bite!

The pasta was a little sweet, savory and light. A simple dish that tasted expensive.

I told Hannah about it because she is a busy mom of two who works as a makeup artist. With a grueling schedule that sometimes requires her to be on set until late in the evening, Hannah is always looking for fast and nutritious recipes to feed her kids.

This penne with green peas and ricotta was exactly what she needed, so I wasted no time telling her about it.

There are a lot of great things about this dish – it’s tasty, nutritious and lightning fast to make.

For this recipe there is no need to boil water since I’m using Barilla Ready Pasta Penne, a fully cooked al dente pasta that’s ready in just 60 seconds.

I always keep a few pouches of Barilla Ready Pasta in my pantry for those days when I’m strapped for time. It makes cooking so easy because I just have to put the pouch in the microwave, knead it and heat for 60 seconds and voilà  – the pasta is ready to be served with my favorite sauce or toppings.

I also love the fact that it’s all natural and contains no preservatives since I’m all for healthier eating.

Hannah ended up making this penne recipe the following week and gave it two thumbs way up!

She said her kids ate their bowls quietly and even asked for more green peas. She also loved the fact that she was able to put dinner on the table in a flash and with little clean up to do afterward.

“Next time I’m adding carrots to this recipe to see if the kids can handle more veggies” she said.

What a great idea using pasta as a vehicle for lots and lots of vegetables your kids will enjoy eating!

This penne with green peas and ricotta will keep refrigerated for 1-2 days in an air tight, microwave safe container. Reheat for 40-60 seconds before serving.

Did you like this Barilla Ready Pasta Penne with Green Peas and Ricotta Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

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Penne with Green Peas and Ricotta

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

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• Author: Caroline Phelps
• Prep Time: 4 minutes
• Cook Time: 1 minutes
• Total Time: 5 minutes
• Yield: 2 people
• Category: Noodles
• Cuisine: Italian

Ingredients

• 1 pouch Barilla Ready Pasta Penne
• 1/4 cup chicken or vegetable broth
• 1/3 cup frozen green peas (thawed)
• 2 tablespoons ricotta cheese
• 1 tablespoon flat leaf parsley (chopped)
• salt and pepper (to taste)

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Instructions

1. Knead Barilla Ready Pasta Penne pouch and tear the top. Microwave for 60 seconds and transfer penne into a mixing bowl.
2. Put the chicken or vegetable broth in a microwave safe bowl and microwave for 20 seconds, or until the broth is hot. Add the broth and green peas with the pasta and mix.
3. Season with salt and pepper and divide the pasta among two bowls. Top with ricotta cheese and parsley and serve.

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Penne with Green Peas and Ricotta
Pickled Plum.

This is a fun and nutritious meal your kids will love! Sweet sun-dried tomatoes and Barilla Ready Pasta Rotini ready in 5 minutes from start to finish! This is a sponsored conversation written by me on behalf of Barilla®. The opinions and text are all mine.

Rotini with Chickpeas and Sun-Dried Tomatoes

One of my favorite pastas is a simple spaghetti made with blended sun-dried tomatoes in oil and a dash of balsamic vinegar. I know it sounds crazy simple, but you wouldn’t believe how tasty it is!

That’s because sun dried tomatoes are packed with so much flavor that they can act as a substitute for any tomato-based sauce. I always keep a jar in my pantry to use as a flavor booster for dishes that need a little extra oomph.

So when it came time to create another kid-friendly pasta recipe that busy parents can quickly whip up for the whole family to enjoy, I grabbed my jar of sun-dried tomatoes and some Barilla Ready Pasta from my pantry and got cooking!

Today’s recipe may just be the fastest recipe on my blog – 6 minutes is all you need to make this dish from start to finish!

It’s also nutritious and I’m using ingredients that most of us already have in the kitchen, such as canned chickpeas and dried oregano. As for the pasta, I’m using Barilla Ready Pasta to speed up the cooking process. The fully cooked rotini comes in a pouch that only needs to be microwaved for 60 seconds before it’s ready to be served. The pasta contains no preservatives and is made with only three ingredients – pasta, a dash of extra virgin olive oil, and a pinch of sea salt. I’m using rotini for this dish because the spiral shape grabs hold of pieces of sun-dried tomatoes with each forkful. You get the perfect bite, every bite!

This is a no-fail recipe because none of the ingredients need to be cooked on a stove. And each time I use Barilla Ready Pasta it comes out perfectly al dente!

Cooking healthy meals for your kids doesn’t always mean it has to take long. By choosing pre-made healthy ready-to-eat ingredients such as canned chickpeas, sun-dried tomatoes in oil and fully cooked pasta, you can save a lot of time in the kitchen and still feed your family a wholesome meal.

You can make this rotini with chickpeas and sun-dried tomatoes ahead of time and serve it hot or at room temperature. It’s an easy lunch for your kids to take to school and for you to take to work, especially because you can make it ahead of time and store in an airtight container in the fridge for 1-2 days.

Did you like this Barilla Ready Pasta Rotini With Chickpeas And Sun-Dried Tomatoes Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

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Rotini with Chickpeas and Sun-Dried Tomatoes

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Caroline Phelps
• Prep Time: 4 minutes
• Cook Time: 1 minutes
• Total Time: 5 minutes
• Yield: 2 people
• Category: Noodles
• Method: Microwave
• Cuisine: Italian

Ingredients

• 1 pouch Barilla Ready Pasta Rotini
• 1/3 cup canned chickpeas (drained)
• 1/2 teaspoon dried oregano
• 3 sun-dried tomatoes in oil (patted dry and chopped)
• 1 teaspoon extra virgin olive oil
• 1 teaspoon balsamic vinegar
• 1 tablespoon grated parmesan cheese
• salt and pepper (to taste)

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Instructions

1. Knead Barilla Ready Pasta Rotini pouch and tear the top. Microwave for 60 seconds and transfer rotini into a mixing bowl.
2. Add the remaining ingredients and toss well. Season with salt and pepper and divide rotini among two bowls. Serve.

Nutrition

• Serving Size: 0
• Sugar: 0
• Sodium: 0
• Fat: 0
• Saturated Fat: 0
• Trans Fat: 0
• Carbohydrates: 0
• Fiber: 0
• Protein: 0
• Cholesterol: 0

Keywords: Recipe, kid friendly, pasta,

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Rotini with Chickpeas and Sun-Dried Tomatoes
Pickled Plum.

21 minutes is all it takes to make this crispy and lemony chicken piccata! I fell in love with this dish so hard that I salivate every time I look at these images! I’ve cut down on butter and used olive oil instead to “healthify” the dish – the result is just as decadent and delicious! 

Chicken Piccata

I’m not kidding when I say that I salivate whenever I think about chicken piccata. Why it took me so long to make it is a mystery – maybe it looked too simple or too plain to the naked eye. All I saw were flat pieces of chicken dusted with flour and pan fried until they looked dry. Meh. It’s not until I read the ingredients that my heart began to flutter; butter, lemon juice, capers, white wine and fresh parsley? Sounds like a recipe I could sink my teeth into!

I changed the measurements a bit to make this dish healthier and swapped half of the butter for extra virgin olive oil. How can I describe chicken piccata to a newbie in terms of flavor? Well… It’s super Italian with pops of buttery tartness and pairs beautifully with a dry fizzy wine like a Txacolina or Vinho Verde. Even though the chicken is lightly breaded, it tastes clean to the palate and makes you want to go for more and more. I was also very wrong about the chicken being dry – it’s moist, tender and mmmmmm!

I’ve made chicken piccata several times now and find that it goes best with something mild as a side. Since the lemon and white wine sauce is so bold it’s better to stay away from other aggressive flavors. I noticed that when too many strong flavors collide, it becomes hard to appreciate each dish separately. Your tastebuds are overactive and can no longer tell one flavor from another. This chicken piccata is very acidic so think of pairing it with something creamy like mashed potatoes or lightly seasoned veggies.

You can make chicken piccata ahead of time but I prefer it right out of the pan with its crispy exterior – so yum! It tastes great in a sandwich the next day or chopped up as a salad topping.

Other easy chicken recipes:

• Balsamic chicken
• Sesame chicken
• Baked chicken katsu
• Thai chicken zoodles
• Chicken tinola

Did you like this Chicken Piccata Recipe? Are there changes you made that you would like to share?

Chicken Piccata

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★★★★★

4.5 from 2 reviews

Italian style chicken cutlets lightly breaded and served with a lemon sauce.

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: 6 minutes
• Total Time: 21 minutes
• Yield: 2 people
• Category: Main
• Method: Pan Frying
• Cuisine: Italian

Ingredients

Units USM

• 3/4 pound boneless, skinless chicken breasts, sliced in half and butterflied
• 1/2 cup all-purpose flour
• 1 large egg
• 2 tablespoons butter
• 4 tablespoons extra virgin olive oil
• 1/3 cup fresh lemon juice
• 1/4 cup dry white wine
• 1/2 cup chicken stock
• 2 tablespoons capers in brine, drained
• 1/4 cup flat leaf parsley, chopped

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Instructions

1. Place flour on a plate or shallow bowl and season with salt and pepper.
2. Break the egg in a shallow bowl and whisk.
3. Dip each chicken breast in egg and flour. Set aside on a plate.
4. In a pan over medium high heat, add 1 tablespoon butter and 2 tablespoons olive oil.
   Add chicken breasts and cook on each side for 3 minutes, or until golden brown. Transfer chicken to a plate and set aside.
5. Add remaining butter and oil to the pan and when it sizzles, add lemon juice, wine and chicken stock. Scrape off the bits from the pan (it’s the best part – so tasty!) and add capers. Cook for 3-5 minutes, until sauce thickens a bit.
6. Turn the heat off and pour the sauce over the chicken. Top with fresh parsley. Serve.

Nutrition

• Serving Size:
• Calories: 731
• Sugar: 2.2 g
• Sodium: 402.3 mg
• Fat: 47.5 g
• Saturated Fat: 13.2 g
• Carbohydrates: 29.4 g
• Fiber: 1.2 g
• Protein: 46.6 g
• Cholesterol: 249.4 mg

Keywords: recipe, chicken, poultry, dinner

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Chicken Piccata
Pickled Plum.

10 minutes is all you need to whip up this delicious carrot and parmesan elbows recipe. It’s perfect to keep on file for busy nights with kids! This is a sponsored conversation written by me on behalf of Barilla®. The opinions and text are all mine.

Elbows With Carrots And Parmesan

“More kid friendly recipes would be great!” said a friend of mine after I asked what she would like to see more of on my blog.

“I barely have time to cook but I always try to give my kids homemade dishes that are wholesome and tasty.”

I think it’s wonderful that she cares so much about wanting to feed her kids good food because family meals are important in promoting healthy eating habits. And I also think it’s entirely possible to introduce your kids to vegetables in a friendly way that will make them ask for more!

Flower shaped carrots? Even kids can’t say no to a bowl of pasta this cute!

Simple, easy and guaranteed to ease back-to-school stress, you will be able to put dinner on the table in less than 10 minutes!

One of the reasons this meal takes so little time to make is because I’m using Barilla Ready Pasta, an all natural, fully cooked pasta. This means you can skip the step of boiling your pasta!

Instead, you simply knead the pouch, vent it and microwave the pouch for 60 seconds. You can also heat it on a stove top for 2-4 minutes. For this recipe, we are going to heat the pasta in a pan with a little garlic and extra virgin olive oil for about 3 minutes.

Each pouch serves two and contains no preservatives. It’s made with fully cooked “al dente” Barilla pasta, a dash of extra virgin olive oil and a pinch of sea salt.

For the carrots, you can chop them into bite size pieces or use a flower-shaped cutter like I did. I like the cutter option because it makes the dish look so pretty! And with the addition of fresh basil, it almost looks like there’s a garden sprouting from under the elbows.

So, once the garlic and carrots have been cooking in the pan for a couple of minutes is add the pasta, season with salt and pepper and cook for 3 minutes. Divide the pasta among two bowls, top with grated parmesan cheese and fresh basil, and serve!

I wasn’t kidding when I said that this was one speedy recipe!

What if my kids don’t like carrots?

Swap carrots for any other veggie your kids like. This recipe is so versatile that it pairs well with peas, broccoli, mushrooms.

It won’t be hard to make your kids fall for this bowl of pasta

Great for busy professionals too!

I always keep a few pouches of Barilla Ready Pasta in my pantry for days when I finish work late and want to skip ordering food. It saves me money and takes less time to make than waiting for the delivery guy to show up. Plus, homemade food is always so much better!

Buon appetito!

Did you like this Barilla Ready Pasta Elbows With Carrots And Parmesan Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

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Barilla Ready Pasta Elbows With Carrots And Parmesan Elbow Pasta (Kid Friendly!)

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A kid friendly elbow pasta recipe ready in 4 minutes!

• Author: Caroline Phelps
• Prep Time: 2 minutes
• Cook Time: 2 minutes
• Total Time: 4 minutes
• Yield: 2 people
• Category: Noodles
• Method: Microwaving
• Cuisine: American

Ingredients

• 1 clove garlic (minced)
• 1 tablespoon extra virgin olive oil
• 1 medium carrot (chopped into bite size pieces or flowers)
• 1 pouch Barilla Ready Elbows Pasta
• salt and pepper (to taste)
• 2 tablespoons grated parmesan cheese
• 1 tablespoon fresh basil (chopped)

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Instructions

1. In a large pan over medium heat, add extra virgin olive oil and garlic and fry for 1 minute.
2. Add carrots and cook for 1 minute.
3. Add Barila Ready Pasta Elbows, stir and cook for 2-4 minutes, until pasta is golden and heated through.
4. Divide the pasta among two bowls and season with salt and pepper. Top with grated parmesan and basil and serve.

Nutrition

• Serving Size:
• Calories: 336
• Sugar: 4.7 g
• Sodium: 132.9 mg
• Fat: 9.5 g
• Saturated Fat: 2.1 g
• Carbohydrates: 52.4 g
• Fiber: 3.8 g
• Protein: 10.6 g
• Cholesterol: 3.6 mg

Keywords: pasta, main, quick

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Elbows With Carrots and Parmesan (Kid Friendly!)
Pickled Plum.

Vegetarian Stuffed Peppers

I’ve been in love with stuffed peppers since the very first time I made them for the blog in 2012. That was back in the day when my blog was just taking off and I knew little about lighting, plating and photo composition. I would spend a quick minute putting food on a plate, then walk around our apartment trying to find a window that looked brighter than the others. We lived in an old apartment on the west side in Manhattan where natural light was scarce since we were surrounded by tall buildings. That made taking pictures extremely hard, especially since I didn’t have a good camera nor lighting equipment to rely on. I remember wishing we could live in California or somewhere where I could have access to lots of sunlight and maybe even a vegetable and herb garden.

Since then we’ve moved to a much brighter apartment in Brooklyn, I’ve upgraded my camera, have a closet full of lighting equipment and though I still don’t own a little patch of green, I have an indoor herb growing kit that I keep by the window. Almost perfect! The reason I decided to vamp up this vegetarian stuffed peppers recipe is because of a site audit I recently did. I wrote down all the recipes that could use newer content and updated both the recipe and the images. Let’s just say I’ve gotten a whole lot better at making stuffed peppers

This newer vegetarian stuffed pepper recipe has a Tex-Mex flair, contains less carbs and more veggies. I’m mixing brown rice with black beans, tomatoes, summer squash, jalapeno, red onions, thyme, cumin powder, chili powder and grated parmesan cheese. Add some shredded lettuce and ground beef and you’ve just made taco stuffed peppers! But you know me, I like to go meat-free so I’m keeping these easy stuffed peppers on the lighter side.

Bell peppers are the fountain of youth for wrinkles!

Yep that’s right, peppers help fight wrinkles and fine lines, especially those under the eyes. The recommended serving is two cups a day but I don’t pay attention to that. As long as I eat some a few times a week I figure it’s better than if I ate none! There are easy ways to incorporate peppers into recipes, my favorite is to finely chop them and pan fry them together with onions. This has become the base of many of my recipes and doesn’t really affect the taste.

Vegan Stuffed Peppers

Yes, this recipe is very easy to adapt for vegans. There is only one ingredient to remove – cheese! So if you are planning on making these for a party, make half with cheese and half without. This way you won’t have to worry about friends and/or family with dietary restrictions.

How to make stuffed peppers ahead of time

My recommendation is to make the filling ahead of time and slicing, seeding the bell peppers in half. If you are serving them the day of, keep the filling out on the counter – no need to refrigerate. If you are making the filling a day or two ahead of time, refrigerate and zap in the microwave for 45-60 seconds, or until the filling is close to room temperature.

Other yummy pepper packed recipes:

• Quinoa stuffed peppers
• Chicken and pepper stew (poulet a la Basquaise)
• Roasted pepper fennel salad
• Red pepper and olive spread
• Ponzu noodles with avocado and bell peppers

Did you like this Vegetarian Stuffed Peppers Recipe? Are there changes you made that you would like to share?

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Vegetarian stuffed peppers

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Healthy and filling stuffed peppers without the meat.

• Author: Caroline
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 60 minutes
• Yield: 8 stuffed pepper halves
• Category: Vegetarian
• Method: Baking
• Cuisine: Vegetarian, Vegan

Ingredients

Ingredients:

• 4 large green, red, orange or yellow bell peppers (cored, seeded and sliced in half lengthwise)
• 1 small avocado (peeled, pitted and thinly sliced)
• hot sauce (for serving)
• sour cream (for serving)

Ingredients for the stuffing:

• 1 1/2 cups cooked brown rice
• 2 medium tomatoes (seeds removed, finely chopped)
• 1 tablespoon thyme leaves (chopped)
• 1 medium red onion (finely chopped)
• 1 small yellow summer squash (finely chopped)
• 1 jalapeno (finely chopped)
• 1/2 cup canned black beans (rinsed and drained)
• 1 teaspoon chili powder
• 1 teaspoon cumin powder
• 2 tablespoons extra virgin olive oil
• 1/2 tablespoon kosher salt
• freshly ground black pepper (to taste)
• 1/2 cup freshly grated parmesan cheese

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Instructions

How to make stuffed peppers

1. Preheat oven to 375ºF.
2. Cover a baking tray with parchment paper and set aside.
3. In a large bowl, add all the ingredients for the stuffing and mix well. Taste and season with more salt and pepper if needed.
4. Place the peppers facing up on the tray and stuff evenly with rice mixture and top with grated parmesan.
5. Cover the tray with foil and bake in the oven for 30 minutes.
6. Remove foil and increase heat to 400ºF. Bake for an additional 15-20 minutes or until peppers are tender.

Optional

1. Serve topped with avocado, hot sauce and/or sour cream.

Nutrition

• Serving Size: 1 half stuffed pepper
• Calories: 458
• Sugar: 6.3 g
• Sodium: 559.5 mg
• Fat: 8.3 g
• Saturated Fat: 8
• Carbohydrates: 19.9 g
• Fiber: 5.8 g
• Protein: 6.2 g
• Cholesterol: 3.6 mg

Keywords: recipe, vegetarian, meatless, side dish

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Vegetarian Stuffed Peppers
Pickled Plum.

Springtime calls for a lighter fare of dishes that cut down on both fat and calories. Using vegetables that are in season, brown rice and a meatless broth, this light spring minestrone is all that you need to get your body energized and ready for the warmer days ahead!

Light Spring Minestrone Soup

Dill and lemon make such a beautiful flavor paring don’t you think?

Other than using it for a classic salmon dish, I love adding those two elements to soups as well. It’s an easy way to brighten up a broth and infuse extra flavor to boiled veggies.

There are hundreds of vegetable soup recipes out there and I have probably tried them all. I love vegetable soups – I love all soups – but the ones I enjoy the most have a little something unique about them.

A great soup is more than just a bunch of ingredients put together – it tells a story through its colors, textures and flavors.

Such as the soup I have for you today.

This light spring minestrone is an homage to my favorite season, spring.

To me, springtime represents new beginnings. Plants are coming to life again, trees are blooming and the sound of birds chirping intensifies. The sun also shines brighter and feels warmer against our skin.

It’s also a time for new ideas, new projects, new hopes. It’s like waking up from a long slumber with renewed energy and a brand new positive outlook on life.

I look forward to springtime for those exact reasons but also because of food.

I get very excited when the weather gets warmer because it means that restaurants will offer a lighter menu with bright and cleansing flavors.

It also means I get to roam around the local farmer’s markets and fill my totes full of beautiful ingredients that are in season. Ingredients such as carrots, fresh herbs, parsnips and asparagus, all of which I have added to this light spring minestrone recipe.

And because I wanted the soup to taste just like springtime, I skipped the broth and used water as a base to let the vegetables infuse their own seasonal flavors.

This is a mild yet extremely comforting soup that gets better the longer it sits in the pot!

What starts off as a light and refreshing soup transforms itself into a comforting porridge the next day.

Homemade Soup Is The Best (And The Healthiest!)

My relationship with soup goes all the way back to my childhood.

All the way back to the single digits when I was obsessed with A&W’s vegetable soup. Big chunks of cabbage, carrots, turnips and celery simmered in a tomatoey broth. I’ll take a big bowl of that with a side of onion rings please.

Then when I was in high school, I would make myself either Campbell’s Cream Of Celery or Tomato And Rice Soup whenever I got a little peckish.

A few years later in college I was all about Chunky Soup. While most students chowed down on burgers and Cup Noodles, my cupboard would be filled with cans of Chunky Soup. Yes, I agree with you, it’s a little gross and something must have been wrong with my tastebuds.

And then one day I decided to make my own soup from scratch and it completely changed my life.

Not only was it a hundred times better, it was cheap and super easy to make!

Homemade soup wins over store bought every single time. Making your own soup means there are no artificial additives, processed ingredients or added fats. It’s lower in calories and made only with ingredients you choose to use.

You love chicken and noodle soup but not the carrots? Get rid of them!

I love a good minestrone soup but I don’t particularly enjoy pasta and beans together. I know it’s very Italian to pair those two ingredients but I prefer to eat them separately.

A minestrone soup with rice on the other hand is great since I find the textures between bean and rice very similar.

For my vegan minestrone, I chose fava beans and brown rice as the filling components. Although it’s considered a light soup, it can be served as a main for those who are looking to shed a few pounds. Eat it with a side salad and a slice of bread and you should feel pretty satisfied!

What is a minestrone soup anyway?

The word minestrone means thick vegetable soup and according to Wikipedia:

“Minestrone is a thick soup of Italian origin made with vegetables, often with the addition of pasta or rice, sometimes both. Common ingredients include beans, onions, celery, carrots, stock, and tomatoes.

There is no set recipe for minestrone, since it is usually made out of whatever vegetables are in season. It can be vegetarian, contain meat, or contain a meat-based broth (such as chicken stock).“

So basically, minestrone is a thick Italian soup made with vegetables that are in season, cooked with other common ingredients.

What this means is you can play around with this spring minestrone recipe! Swap the rice for pasta, parsnips for potatoes, or add spinach to it if you want. Create your own homage to springtime, just stick to seasonal ingredients and have fun with it!

This light spring minestrone soup will keep in the fridge for 3-5 days. As mentioned before, the rice will expand after a day so you can either add more water or eat it as a porridge.

Did you like this Light Spring Minestrone Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

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Light Spring Minestrone Soup

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Light, healthy and refreshing! Find the flavors of spring in this simple minestrone soup.

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 6 people
• Category: Soups
• Method: Boiling
• Cuisine: Italian

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 large leeks (white parts chopped)
• 2 medium carrots (peeled and chopped)
• 2 turnips (peeled and chopped)
• 1 cup canned or freshly cooked fava beans (rinsed and drained)
• 1/2 cup brown or whole grain rice
• 1 tablespoon dried chives
• 3 sprigs fresh thyme
• 1 bay leaf
• 1/2 teaspoon ground black pepper
• 6 cups water
• 2 teaspoons kosher salt
• 8 stalks asparagus (chopped)
• 2 tablespoons fresh dill (chopped)
• lemon wedges (for serving)

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Instructions

1. In a large pot over medium high heat, add olive oil and leeks and cook for 2 minutes.
2. Add carrots and turnips and cook for 2 minutes.
3. Add fava beans, rice, dried chives, thyme, bay leaf, ground black pepper, water and kosher salt and bring to a boil.
4. Lower the heat, cover and simmer for 40 minutes.
5. Add asparagus and simmer for an additional 5 minutes.
6. Turn the heat off, add dill, stir and serve with lemon wedges.

Notes

This Light Spring Minestrone soup will keep in the fridge for up to 3-5 days.

Nutrition

• Serving Size:
• Calories: 164
• Sugar: 4 g
• Sodium: 630.2 mg
• Fat: 5.4 g
• Saturated Fat: 0.8 g
• Carbohydrates: 25.7 g
• Fiber: 4.2 g
• Protein: 4.8 g
• Cholesterol: 0 mg

Keywords: recipe, vegan, vegetarian, plant based, meatless, appetizer

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Light Spring Minestrone Soup
Pickled Plum.

A Vegan Spaghetti Bolognese Recipe that delivers on the deep and slow cooked flavor promise of the original. This is the perfect hearty red-sauce recipe for pasta night. You won’t miss the meat with mushrooms!

Vegan Spaghetti Bolognese

When I set out to make a vegan Bolognese sauce for pasta night last week, I knew I had my work cut out for me.

A Bolognese sauce without meat is kinda like making pizza without a flour crust – or a risotto without the rice.

Bordering on blasphemy? You might say that.

Nerve-racking? You bet!

You see, much like pizza and risotto, the classic preparation of this iconic meaty Bolognese sauce is well known and entrenched in tradition because the original just tastes so darn delicious!

And most everyone I know grew up eating one version or another of spaghetti Bolognese.

So, if I’m going to tinker with a classic that pretty much everyone knows by heart, to make it meat free – it’s going to have to taste exceptional.

Does this easy vegan Bolognese sauce taste good?

OMG – yes! Yes it does

Does it deliver the classic flavors one expects when hearing that it’s spaghetti Bolognese night?

Again, yes. And I can’t wait to share this easy plant based recipe with you, friends!

Mom’s Bolognese sauce above all others

I doubt that I’m alone in the whole growing up thinking that my mom made the absolute best spaghetti sauce in the entire world department.

Spaghetti sauce – and a slow cooked Bolognese sauce in particular – comes from a rich, nurturing place in the heart.

At least it tastes that way!

There’s nothing quite as evocative of home as twirling up spaghetti coated in a sauce that tastes like mom has been working on it for the better part of 72 hours.

And whether it actually took her all day to painstakingly curate, or she just added some ground beef to a can of tomato sauce and called it a day, it sure tasted like a ton of care had been invested in that pot of deep red gold.

Heck, a pan of fragrant garlic and onions just starting to sweat on the stovetop still transports me to my curious six-year-old self, watching my mom work on pasta sauce in the kitchen.

In the cooking of most things, mom’s sauce frequently sets the standard against which all subsequent sauces are compared.

All as it should be, right!?

But first, What is Bolognese Sauce?

Hailing from Bologna, Italy, Bolognese sauce is a slow cooked ragù frequently made with ground meat, onions and tomato sauce.

At times rounded out with garlic, celery, carrots and other aromatics, this thick sauce is usually served over pasta.

The most typical meats you’ll find in a hearty Bolognese sauce are beef and fatty pork.

One of the best aspects of a luscious plate of pasta topped with slow cooked Bolognese sauce is that the flavors of very simple ingredients combine to create a depth-of-flavor greater than the sum of their parts.

Strangely enough, in Italy, you probably wouldn’t be served a plate of spaghetti Bolognese.

You see, in Italy, a rich meaty ragù would typically be served with tagliatelle – or as the tomato based hearty element in lasagna.

However, food has the tendency to take on elements of the regions where it is most frequently prepared and devoured.

Generations of home cooks and eaters have normalized the use of spaghetti as the base for a rich, delicious Bolognese sauce to top.

In fact, so many people make and eat spaghetti Bolognese, that one of my favorite, silly food slang terms was born because of this meat-centric food/culture mash up: Spag-Bol

So, wait… Vegan Spaghetti Bolognese Sauce?

Yep – making a vegan spaghetti bolognese is what got me a little twisted from the onset.

Meat is such an integral part of a typical hearty ragù, would a veggie based mushroom Bolognese have the substantive grip and depth of flavor of the original?

I never should have worried!

Using simple diced button mushrooms for a meaty element was a win on two fronts.

1. The savory and umami elements of cooked mushrooms deliver something very similar to meat in the flavor department of this vegan Bolognese recipe. You’re getting a serious injection of deep flavor from these diced fungi.
2. Mushrooms have heft. This vegan Bolognese sauce doesn’t taste like a lightened-up version of the original. The sauce has meaty weight, texture and viscosity while being totally plant based!

Actually, the mushrooms and diced veggies in this sauce were so convincing as hearty, meaty substitutes that Ben said, “I thought you said you were making vegan Bolognese,” after taking a massive first bite.

I assured him that I had.

He seemed doubtful it was meat free at first. And then proceeded to demolish two full plates with gusto.

The familiar, hearty flavor is truly there in this plant based mushroom bolognese sauce!

How to make vegan bolognese sauce

This is the easy part, friends!

To start things off the traditional way, I diced an onion and finely chopped a few cloves of garlic and got those going in a pot with bit of olive oil.

Meanwhile, I started in on my mushrooms and carrots, dicing them small.

For flavor, texture and a huge dose of vitamin C, I diced a green pepper and added all my veggies to the pot once the onions had become translucent.

The kitchen began to get that familiar smell that means – watch out folks – it’s pasta night! I love it when aroma builds anticipation.

A hit of dried oregano and thyme brought some botanicals to the mix. And then I added my diced tomatoes and a bit of vegetable broth.

Once everything started to boil, I lowered the heat on my easy mushroom based vegan Bolognese sauce and put a lid on the pot for about 30 minutes.

A bonus of using all veggies is that you don’t have to slow cook for as long to develop the meaty flavor. The mushrooms really deliver in a short time!

The secret to the sauce

NOW – once you’ve simmered for a while, here’s the two-step secret to getting the proper texture in your own vegan Bolognese sauce:

1. Pull about 2½ cups of your delicious ragu out of the pot and gently blend with a hand blender or food processor. It doesn’t have to be smooth. In fact, it’s better not to overdo it.
2. Then, simply pour the blended sauce portion back into the main pot and mix.

And presto! The texture of a true ragu is born.

And, thanks to the mushrooms, you won’t miss the meat at all!

What if I don’t like mushrooms?

If mushrooms aren’t your thing, but you’re still hoping to whip up a vegan Bolognese sauce in your own home kitchen, all is not lost.

From a texture perspective, you could totally add a soy crumble to mimic meat. Ground or finely chopped seitan would be a fine substitute as well.

Just remember that a big portion of the hearty, deep flavor in this plant-based Bolognese sauce is developed from the mushrooms – so you’d probably want to round out the flavor profile in another way.

Also, I’m not sure that blending seitan or soy protein is such a great idea from a texture standpoint – so these alternatives would likely be something to add after that step.

But a cool aspect of using mushrooms in the first place is that, once incorporated into this simple to make but complex tasting sauce, they take on a new heartier element.

Heck – maybe this could be the recipe that changes your mind on mushrooms! Give it a shot

Zucchini Pasta vs Regular Pasta

I’m a pasta girl! I love making perfectly al dente thin spaghetti as the basis for anything from Vongole to Dan Dan Noodles.

That said, making zucchini noodles – or zoodles – is a fun and delicious way to introduce a ton more veggies onto your plate at dinnertime.

Now, zoodles won’t 100% mimic spaghetti by any means. However, it’s pretty crazy how raw, spiralized zucchini, once covered in sauce has a texture that is somewhat similar to pasta.

When I’m generally feeling a little, ahem – ‘overfed’, making some spiralized zucchini recipes a couple nights in a week can have a pretty dramatic effect.

It’s rare that a vegetable provides a seamless stand-in option for a processed starchy carbohydrate so readily.

Aside from zucchini, it works great to add spiralized carrots to the mix. Like beets? Well then give those a go too!

Bonus: zucchini pasta is super fun to make!

I LOVE getting the spiralizer out and getting a mini-workout in before eating. And there’s just something so satisfying about turning whole veggies into long strands of pasta-like goodness.

If you had fun with a Play-Doh Fun Factory as a kid, you’ll totally have fun spiralizing vegetables!

Vegan Spaghetti Bolognese FTW!

Now that I’ve tried a hearty, vegan mushroom bolognese over perfectly al dente spaghetti, I’m a convert!

While the original Bolognese sauce my mother made when I was a kid will always hold a special place in my heart and taste-bank, this meat-free version is all I need from this point on.

The deep, almost smoky flavor belies the use of just a few humble vegetables and some diced tomatoes.

In fact, the meaty flavor was such a departure from what I was expecting from a vegan recipe that I even fooled my normally perceptive hubby for a couple of bites!

Plus, this easy recipe reaffirms that food is totally capable of shaking things up – and delivering on flavors you might not expect from humble ingredients.

All hail the mighty mushroom!

How about you? What’s an ingredient you use in your home kitchen that delivers an unexpected flavor and texture to your favorite recipes? I’d love to hear about it in the comments section!

Other simple and delicious veggie forward pasta recipes:

• Vegan Dan Dan Noodles
• Spicy Vegan Sichuan Noodles
• Aromatic Sour Egg Noodles
• Spaghetti With Sun Dried Tomatoes
• Mushroom Spaghetti With Soy and Butter

Did you like this Vegan Spaghetti Bolognese Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

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Vegan Spaghetti Bolognese

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★★★★★

5 from 1 review

100% meat-free spaghetti bolognese that tastes better than the real thing.

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 6 people
• Category: Vegan
• Cuisine: Italian

Ingredients

Units USM

• 16 ounces dried thin spaghetti or regular spaghetti
• 2 tablespoons extra virgin olive oil
• 3 cloves garlic (minced)
• 1 small onion (finely chopped)
• 1 medium carrot (finely chopped)
• 1 green bell pepper (cored, seeded and finely chopped)
• 10 ounces button mushrooms (finely chopped)
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 28 ounces can diced tomatoes
• 1/2 cup vegetable broth

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Instructions

1. In a large pot over medium high heat, add olive oil, garlic and onions and cook for 2-3 minutes, until onions are translucent.
2. Add carrots, green bell peppers and mushrooms, stir and cook for 5 minutes.
3. Add thyme, oregano, tomatoes and vegetable broth and bring to a boil. Lower heat, cover and simmer for 30 minutes.
4. Put 2 1/2 cups of the vegan bolognese sauce into a blender and pulse a few times – do not over blend – until the texture looks like ground meat. Return to the pot and stir. Serve with pasta.
5. For the pasta: fill a large pot with water and salt (approximately 1 tablespoon salt, or 1.5 tablespoon kosher salt, per quart). Bring to a boil.
6. Cook pasta according to directions on the package (about 6-7 minutes for thin spaghetti). Drain – do not rinse – and set aside.

Notes

Save any leftover sauce – separate from the cooked noodles – in an airtight container in the refrigerator for up to 3 days.

Nutrition

• Serving Size:
• Calories: 359
• Sugar: 5.8 g
• Sodium: 119.6 mg
• Fat: 6.1 g
• Saturated Fat: 0.9 g
• Carbohydrates: 64.5 g
• Fiber: 4.1 g
• Protein: 12.2 g
• Cholesterol: 0 mg

Keywords: recipe, main, meatless, plant based, tomato sauce, vegetarian, pasta

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Vegan Spaghetti Bolognese
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