This Pasta With Creole Sauce is a comforting, plant-based meal that delivers deep, savory flavors with a gentle kick of heat. The base of the sauce is built on slow-cooked red kidney beans, which provide a hearty texture and substantial protein. Bright acidity from red wine and rice wine vinegar balances the richness of the tomatoes and aromatics like onion, garlic, and bell pepper. Warm spices such as oregano, thyme, and a hint of cayenne create a complex Creole-inspired profile. Perfect for weeknight dinners or meal prep, this dish is satisfying for the whole family and easily customizable. Serve over your favorite pasta or rice for a complete, wholesome meal that feels both rustic and refined.
Pasta With Creole Sauce
Description
This Pasta With Creole Sauce is a comforting, plant-based meal that delivers deep, savory flavors with a gentle kick of heat. The base of the sauce is built on slow-cooked red kidney beans, which provide a hearty texture and substantial protein. Bright acidity from red wine and rice wine vinegar balances the richness of the tomatoes and aromatics like onion, garlic, and bell pepper. Warm spices such as oregano, thyme, and a hint of cayenne create a complex Creole-inspired profile. Perfect for weeknight dinners or meal prep, this dish is satisfying for the whole family and easily customizable. Serve over your favorite pasta or rice for a complete, wholesome meal that feels both rustic and refined.Ingredients
Directions
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Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside.
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In a large saucepan or Dutch oven, heat olive oil over medium-high heat.
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Add diced onions and minced garlic. Sauté until onions are soft and translucent, about 5 minutes.
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Add thinly sliced green bell pepper and cook for another 2-3 minutes, until just starting to soften but still retaining some crunch.
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Pour in the dry red wine and scrape up any browned bits from the bottom of the pan.
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Stir in the canned tomato puree, dried oregano, dried thyme, bay leaves, and cayenne pepper.
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Bring the sauce to a boil, then reduce heat to low. Cover and simmer gently for 1 to 1.5 hours, stirring occasionally, to develop deep flavors.
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Drain and rinse the canned red kidney beans. Add them to the simmering sauce.
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Stir in the rice wine vinegar. Season with salt and black pepper to taste.
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Continue to simmer uncovered for 10-15 minutes to allow the beans to heat through and absorb the sauce flavors.
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Remove bay leaves. Serve the warm Creole sauce over the cooked pasta.
Nutrition Facts
- Amount Per Serving
- Calories 508.0kcal
- % Daily Value *
- Total Fat 2.0g4%
- Saturated Fat 0.4g2%
- Cholesterol 0.0mg0%
- Sodium 8.0mg1%
- Total Carbohydrate 88.0g30%
- Dietary Fiber 25.6g103%
- Sugars 8.4g
- Protein 34.8g70%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
