Pasta with Vegetarian Bolognese Sauce

Pasta with Vegetarian Bolognese Sauce

Health Rating
Prep Cook Ready in Servings
15 min 50 min 1 h 5 min 2


1 leaf Bay leaf
1/2 cup chopped Carrots
1/4 cup diced Celery
2 clove Cloves
1/2 cup Cooking wine (white wine)
1 eggplant peeled Eggplant (chopped in cubes)
6 leaf Basil, fresh
3 clove(s) Garlic (chopped)
1/2 cup Green/yellow string beans, canned (drained, rinsed)
4 tbsp Olive oil
2 tbsp Parmesan cheese, grated
1 1/2 cup Pasta, Fusilli, dry (cooked)
1 cup chopped Tomato
1/2 tsp Salt
1/2 cup cubes Tofu, silken, firm
1 small Yellow onion (chopped)


Soak the eggplant cubes in salt water for 30 mins.

Meanwhile, mash tofu and beans with a fork and set aside.

Heat oil in a medium saucepan over medium heat. Add onion, carrot and celery. Cover and cook for about 10min, stirring occasionally, until softened. Add garlic and bay leaf, cook for about 30 seconds while stirring. Add previously soaked eggplant.

Add wine after increasing heat to high and boil until most of the liquid evaporates, 3 to 4 minutes. Add tomato (without the juice), basil, beans and tofu (both previously mashed with a fork) . Bring to a lively simmer and cook uncovered, stirring occasionally, until thickened, about 5-7 minutes.

Meanwhile, cook pasta in boiling water until “al dente” or 1-2 minutes less than the package directions. Drain it, add 2 tbsp olive oil. Remove the bay leaf and cloves from the sauce and add the sauce to the cooked pasta, mix.

Sprinkle with grated parmesan cheese.


Nutrition Facts

Per Portion

Calories 721
Calories from fat 300
Calories from saturated fat 51
Total Fat 33 g
Saturated Fat 5.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.8 g
Monounsaturated Fat 21.1 g
Cholesterol 5.6 mg
Sodium 1319 mg
Potassium 1380 mg
Total Carbohydrate 81 g
Dietary Fiber 14.6 g
Sugars 14.5 g
Protein 20.5 g

Dietary servings

Per Portion

Grain 2.3
Meat Alternative 0.4
Milk Alternative 0.1
Vegetables 8.0

Energy sources

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