Red Pepper Mushroom Bolognese

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



Ingredients

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!)


Instructions

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.


Calories

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.


Cholesterol

Black bean spaghetti: 0

Traditional spaghetti: 0

Draw.

Sodium

Black bean spaghetti: 0

Traditional spaghetti: 0

Draw.


Potassium

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.


Carbs

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

Traditional spaghetti: 42g, 2g of dietary fibers

HUGE advantage black bean.


Protein

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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