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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 290.9
  • Total Fat: 7.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 840.5 mg
  • Total Carbs: 50.0 g
  • Dietary Fiber: 3.4 g
  • Protein: 5.2 g

View full nutritional breakdown of Cannelini bean tomato sauce with gluten-free pasta calories by ingredient
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Cannelini bean tomato sauce with gluten-free pasta

Submitted by: CHESTERRANT

Introduction

This is sort of a vegetarian spaghetti option. And since I eat gluten-free, I used Tinkyada brown rice pasta, but regular pasta could be used too. This is sort of a vegetarian spaghetti option. And since I eat gluten-free, I used Tinkyada brown rice pasta, but regular pasta could be used too.
Number of Servings: 8

Ingredients

    2 cans of tomatoes (plain, home or store-bought)
    1 cup Crimini mushrooms, sliced
    1 can cannelini beans (white kidney), drained
    1/2 cup red onion, thinly sliced
    2-3 shallots, thinly sliced
    3-4 garlic cloves, minced
    1/4 cup black kalamata olives (or green), sliced
    8-10 cherry tomatoes, cut in half
    3 Tbsp fresh basil + 2 tsp dried
    1 tsp fennel (seed or ground)
    1 Tbsp capers, drained
    1-2 tsp kosher salt
    2 Tbsp olive oil
    1 package pasta, cooked

Directions

Makes 8 servings of pasta and sauce.

Heat water to cook pasta. Heat oil in a sautee pan and add salt, shallots, and onions until softening. Add garlic and stir. Add mushrooms, fresh tomatoes, fennel, and basil and stir. Let cook for 2-3 minutes. Add canned beans, canned tomatoes, olives, and capers. Cover and bring to a low boil. Turn down and let simmer. If you can cook it longer than 15 minutes, all the better!

Serve about 2/3 cup sauce on 2/3 cup cooked pasta.

Number of Servings: 8

Recipe submitted by SparkPeople user CHESTERRANT.






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