Pasta in Vegan Bolognese Sauce

3 Reviews
100% would make this recipe again

This sauce is at its best when used over either «rigatoni» or «tortiglioni», two types of short pasta, with deep grooves on the outer surface to better retain the sauce («riga» stands for «groove»).

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Preparation : 5 min Cooking : 15 min
400 calories/serving

Ingredients

160 g tortiglioni, or penne 2 1/4 cups
2/3 cup Vegan Bolognese Sauce 170 mL
2 tbsp pasta cooking water 30 mL
2 tsp extra virgin olive oil 10 mL
1 pinch salt [optional] 0.2 g

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.

Method

  1. Cook the pasta.
  2. While the pasta is cooking, heat the sauce in a saucepan over low heat. Add the specified amount of pasta cooking water to dilute the sauce a bit, and warm up just a few minutes.
  3. Put the drained tortiglioni back into the pasta cooking pot, add the sauce and oil then mix well. Serve in the warmed dishes.

Nutrition Facts Table

per 1 serving (220 g)

Amount

% Daily Value

Calories

400

Fat

8 g

12 %

Saturated 1 g
+ Trans 0 g

5 %

Cholesterol

0 mg

Sodium

390 mg

16 %

Carbohydrate

67 g

22 %

Fibre

5 g

21 %

Sugars

4 g

Net Carbs

62 g

Protein

15 g

Vitamin A

26 %

Vitamin C

14 %

Calcium

6 %

Iron

19 %
More info

Claims

This recipe is :
Diet-related health claims  :
Heart-healthy
Excellent source of  :
Manganese, Selenium, Vitamin A
Good source of  :
Copper, Fibre, Iron, Magnesium, Niacin, Vitamin E, Zinc
Source of  :
Calcium, Folacin, Pantothenic Acid, Phosphorus, Potassium, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin C, Vitamin K
Low  :
Saturated Fat
Free  :
Added Sugar, Cholesterol, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 4
Vegetables ½
Fats 1
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

3 Reviews (3 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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