Spaghetti With Kidney Beans Sauce Recipe
Prep time: 15 Mins
Cook time: 30 Mins
Yields: 2-3 Servings
A simple yet satisfying vegan spaghetti recipe with kidney beans sauce.
Ingredients
Instructions
  1. Heat the olive oil in a large skillet over medium heat. Simultaneously boil water in a large stock pot to cook the spaghetti.
  2. Add the onion and cook, stirring occasionally for about 5 minutes, until softened.
  3. Stir the tomato sauce into the skillet with the cooked beans and seasoning of your choice. I used 1 teaspoon of dried Italian seasoning.
  4. While the sauce is cooking, cook the pasta as per package directions. Once the pasta is cooked, drain it, reserving 1/2 to 1 cup of the water. Add the reserved water to the sauce if required.
  5. Increase the heat and bring the sauce to a boil, stirring. Add baking soda, if using and lower the heat, partially cover, and simmer for about 10 minutes, or until the sauce has slightly reduced.
  6. Add salt/pepper to the sauce as per taste, transfer to a serving bowl. Serve the sauce over pasta and enjoy a hearty meal.
My Notes:
  1. For the pasta I used Barilla whole grain thin spaghetti. It tastes so good and is healthy too. My tall stockpot is buried somewhere in the closet and I didn't have the patience to take it out. So I broke the spaghetti into half and cooked it in a big saucepan.
  2. I read in a magazine that adding baking soda to tomato sauce or any other tomato dish would reduce the acidity of the tomatoes. Since we are slightly sensitive to excessive tomatoes I added it.
  3. The above measurement makes a lot of pasta and sauce. It was definitely more than enough for the 2 of us. So you may want to halve the measurements to make a smaller serving. I found out another way to use the leftovers, will post it shortly. Actually that leftover spaghetti recipe was a bigger hit with my son than the original one.
Recipe by Madhuram's Eggless Cooking at https://www.egglesscooking.com/spaghetti-kidney-beans-sauce/