High-Protein Rajma Bolognese Pasta
Hearty rajma bolognese with garam masala and Italian herbs tossed with high-protein pasta. A wholesome Indian-Italian fusion dinner ready in about 30 minutes.
Equipment
- Large skillet or pan
- Large pot
Ingredients
For the Pasta
- 8 ounces high-protein pasta chickpea, red lentil, or edamame; about 225 g
For the Rajma Bolognese
- 1 1/2 cups cooked or canned kidney beans (rajma) lightly mashed
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 inch ginger grated
- 1 can crushed tomatoes or passata 14 oz
- 2 tablespoons tomato paste
- 1 teaspoon cumin
- 1 teaspoon garam masala
- 1 teaspoon Italian seasoning
- salt and black pepper to taste
For Cooking
- 1 tablespoon olive oil or ghee
To Finish
- parmesan cheese or nutritional yeast optional, for serving
Instructions
Cook the Pasta
- Cook the high-protein pasta in salted boiling water according to package directions until al dente. Reserve 1/3 cup pasta water, then drain.
Sauté the Aromatics
- Heat the olive oil or ghee in a large pan over medium heat. Add the diced onion and sauté until golden, about 5 minutes. Add the minced garlic and grated ginger. Cook for about 1 minute until fragrant.
Build the Bolognese
- Stir in the tomato paste, crushed tomatoes, cumin, garam masala, and Italian seasoning. Fold in the lightly mashed kidney beans.
- Simmer for 10 to 15 minutes, stirring occasionally, until the sauce thickens and the flavors meld.
Combine and Serve
- Toss the cooked pasta into the rajma bolognese sauce. Add a splash of reserved pasta water if the sauce is too thick.
- Serve hot with a sprinkle of parmesan or nutritional yeast if desired.
Notes
Mash the rajma with a fork, not a blender. You want some whole beans for texture and some broken ones to thicken the sauce.
Canned kidney beans work on busy nights. Rinse, drain, and simmer the sauce for 10 minutes instead of 15.
For a vegan batch, use olive oil instead of ghee and finish with nutritional yeast instead of parmesan.
The bolognese sauce keeps in an airtight container in the refrigerator for up to 4 days, or frozen for up to 1 month. Reheat gently and toss with freshly cooked pasta.
Store combined leftovers in the refrigerator for up to 3 days. Reheat in a skillet with a splash of water to loosen the sauce.
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