Vegetarian Bolognese with Borlotti Beans

Name: Vegetarian Bolognese with Borlotti Beans
Prep time: 25 min
Cook time: 45 min
Yield: 5
Cuisine: Italian,
Ingredients: 2 cans (14.28 ounces) cranberry beans (also called borlotti beans), drained and divided; 2 tbsps olive oil divided; 1 cup finely chopped onion; 1 cup finely chopped carrots; 1/2 cup finely chopped celery; 1 cup Albariño wine; 1 can (14 1/2 oz) petite diced tomatoes; 1 can (8 oz) tomato sauce; 1/4 cup water; 2 McCormick Gourmet™ Organic Bay Leaves, Turkish; 2 tsps McCormick Gourmet™ Organic Sage, Dalmatian; 1 tsp plus 1/8 teaspoon McCormick Gourmet™ Organic Garlic Powder divided; 1 tsp McCormick Gourmet™ Organic Paprika; 1/2 tsp plus 1/8 teaspoon McCormick Gourmet™ Organic Black Pepper, Coarse Ground divided; 1/2 tsp plus 1/8 teaspoon McCormick Gourmet™ Sicilian Sea Salt divided; 1/4 tsp McCormick Gourmet™ Organic Red Pepper, Crushed; 2 pounds summer squash such as yellow squash or zucchini

Flavored with aromatic sage and Albariño wine, this meatless take on classic Spaghetti Bolognese uses borlotti beans as a satisfying swap for ground beef or pork. The spiralized summer squash makes a healthy, fresh and gluten-free alternative to traditional pasta.

25m

PREP TIME

45m

COOK TIME

201

CALORIES

17

INGREDIENTS

Servings: 5 (1 cup)

Ingredients

2 cans (14.28 ounces) cranberry beans, (also called borlotti beans), drained and divided
2 tablespoons olive oil, divided
1 cup finely chopped onion
1 cup finely chopped carrots
1/2 cup finely chopped celery
1 cup Albariño wine Substitutions available
- other dry white wine
1 can (14 1/2 ounces) petite diced tomatoes
1 can (8 ounces) tomato sauce
1/4 cup water
2 McCormick Gourmet™ Organic Turkish Bay Leaves
2 teaspoons McCormick Gourmet™ Organic Sage Leaves
1 teaspoon plus 1/8 teaspoon McCormick Gourmet™ Organic Garlic Powder, divided
1 teaspoon McCormick Gourmet™ Organic Paprika
1/2 teaspoon plus 1/8 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper, divided
1/2 teaspoon plus 1/8 teaspoon McCormick Gourmet™ Sicilian Sea Salt, divided
1/4 teaspoon McCormick Gourmet™ Organic Crushed Red Pepper
2 pounds summer squash, such as yellow squash or zucchini

INSTRUCTIONS

1 For the Bolognese, mash 1 can of the drained beans with potato masher. Set side. Heat 1 tablespoon of the oil in large nonstick skillet on medium heat. Add onion, carrots and celery; cook and stir 6 to 8 minutes or until vegetables just soften. Add wine and mashed beans; cook and stir 1 to 2 minutes.
2 Stir in remaining beans, tomatoes, tomato sauce, water, bay leaves, sage, 1 teaspoon of the garlic powder, paprika, 1/2 teaspoon each of the pepper and salt, and red pepper. Reduce heat to low; simmer, uncovered, 25 to 30 minutes or until vegetables are tender, stirring occasionally.
3 Meanwhile, for the Squash Spaghetti, trim squash ends. Cut squash into spaghetti-shaped strands using a julienne peeler or spiralizer until you reach the seeds. Discard squash core. (Should yield about 1 pound of “spaghetti”.)
4 Drizzle remaining 1 tablespoon oil over “spaghetti” in large bowl; toss gently to coat. Season with remaining 1/8 teaspoon each salt, pepper and garlic. Heat large nonstick skillet on high heat. Add “spaghetti”; cook and stir gently about 30 seconds or just until heated through.
5 To serve, place “spaghetti” in large serving bowl or individual serving bowls and top with Borlotti Bean Bolognese. Sprinkle with shaved Parmesan cheese and chopped fresh parsley, if desired.