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Red Pepper Mushroom Bolognese

Recipe from Eating Well Magazine | Serves: 4 | Time: ~10 min.


1 tbsp EVO

2 cups chopped #mushrooms

1 large red #bellpepper, diced

1/2 cup #walnuts, chopped

2 cups marinara sauce

8 oz pasta of choice (I tried black bean pasta by Explore Cuisine!)


Heat oil in a large saucepan over medium-high heat. Add bell pepper and mushrooms. Cook, stirring, until softened, about 4 minutes.

Add walnuts, and cook another minute.

Add marinara and cook until hot, about two minutes.

Serve warm over pasta of choice.

A Note about Black Bean Spaghetti

Here's how it stacks up against traditional spaghetti per serving.


Black bean spaghetti: 180, 25 from fat

Traditional spaghetti: 200, but only 10 for fat

Let's call that a draw.

Total Fat

Black bean spaghetti: 3g, .5g saturated fat

Traditional spaghetti: 1g, 0 saturated fat

Advantage traditional spaghetti.


Black bean spaghetti: 0

Traditional spaghetti: 0



Black bean spaghetti: 0

Traditional spaghetti: 0



Black bean spaghetti: 1098 mg

Traditional spaghetti: 0

This can be very bad for people with specific types of kidney disease. This is not an issue for me, though, so I'm saying advantage black bean.


Black bean spaghetti: 19g, 11g of dietary fibers

Traditional spaghetti: 42g, 2g of dietary fibers

HUGE advantage black bean.


Black bean spaghetti: 25g

Traditional spaghetti: 7g

I have to avoid protein, but specifically meat protein, so this is great for me. HUGE advantage black bean.

I'll be sticking with black bean :)

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