Friday, October 16, 2009

Pasta e Fagiol

This is quick and easy! Adapated from the The McDougall Program: Twelve Days to Dynamic Health.

Pasta e Fagiol

2 15-oz. (or 1 32-oz.) cans of crushed tomatoes
1 cup tomato sauce
1/4 water or veg broth
1 small onion, chopped
2 cloves garlic, minced
1/2 teaspoon dried oregano
8 ounces sliced mushrooms
1 bay leaf
1/2 teaspoon dried basil
2 15-oz. cans cannellini beans, drained and rinsed
1 teaspoon dried parsley
Salt and pepper to taste
8 oz. uncooked whole wheat pasta

Saute onion and garlic in 1/4 water in a large pot for about 5 minutes, until soft. Add the rest of the ingredients, except for the pasta, and bring to a boil. Simmer for 20 minutes. Cook pasta separately and drain. Remove bay leaf from the sauce and combine with the pasta in a 3-quart casserole dish. Bake at 350 degrees for 20 minutes.