Vegetarian Bolognese with Borlotti Beans

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.

Ingredients

Procedure

For the Bolognese:

1. Mash 1 can of the drained beans with potato masher. Set side. Heat 1 tablespoon of the oil in large non-stick 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.

For the Squash Spaghetti:

1. Meanwhile, 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”.)
2. Drizzle remaining 1 tablespoon oil over squash spaghetti in large bowl; toss gently to coat. Season with remaining 1/8 teaspoon each salt, pepper, and garlic. Heat large non-stick skillet on high heat. Add squash spaghetti; cook and stir gently about 30 seconds or just until heated through.

For the Plating, Serving & Garnish:

1. To serve, place squash spaghetti in large serving bowl or individual serving bowls and top with bolognese.
2. Sprinkle with shaved Parmesan cheese and chopped fresh parsley, if desired.