Ingredients:
- 1 tbsp olive oil
- 1 large onion, sliced
- 2 cloves garlic, crushed
- 1 red bell pepper, chopped
- 1 tsp dried oregano
- 1 15 ounce can chopped tomatoes, or 2 cups chopped fresh tomatoes
- 1/2 cup cooked red kidney beans
- 1/2 cup cooked navy beans
- 1/2 cup cooked chickpeas
- salt and pepper to taste
- 1 cup small pasta tubes
- 2 tbsp margarine
- 4 tbsp flour
- 2 cups soy milk
- 1/2 tsp grated nutmeg
- 1 1/2 cups finely chopped raw spinach
Preparation:
Heat the oil in a large saucepan over medium heat. Lightly cook the onion, garlic and pepper until the vegetables are soft, about 8 minutes.Add the oregano, tomatoes, beans, and chickpeas. Season to taste with salt and pepper. Cover the saucepan and simmer for 20 minutes.
Prepare the pasta according to package directions. Drain and add to the cooked bean mixture and place this mixture in a shallow serving dish.
To make the sauce, heat the margarine in a medium saucepan over medium heat. Stir in the flour and gradually add the soy milk. Bring to a simmer, stirring constantly, and cook for 2 to 3 minutes, then season with the nutmeg and salt and pepper.
Steam the spinach in 2 tablespoons of water for 5 minutes. Drain thoroughly and add to the sauce. Stir until well blended.
Pour sauce over the bean mixture and serve immediately.
More Vegetarian and Vegan Italian Recipes:
Vegan Tofu Manicotti
Angel Hair Pasta Primavera
Low Fat Vegan Eggplant Lasagna Recipe
Minestrone Soup
Linguine with Walnut Sauce
Tofu and Artichoke Lasagna
Tofu Cacciatore
Easy Garlic Pasta Recipe
Vegan Tofu Lasagna Recipe
Vegan Pesto Recipe
Tomato Marinara Curry Recipe
Pumpkin and Sage Pasta Sauce
Italian Three Bean Salad
Fennel and Mint Salad
Creamy Artichoke Pasta
