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Ingredients (use vegan versions):

  • 1 16 ounce can tomatoes, cut up
  • 1 1/2 cup water
  • 1 6 ounce can tomato paste
  • 2 cloves garlic,minced
  • 1 teaspoon vegan sugar and oregano, each
  • 1/2 teaspoon bazil
  • 1/8 teaspoon ground red pepper and pepper, each
  • 1 15 ounce can kidney and garbanzo beans, rinsed and drained
  • 10 ounces any pasta ( i used fettucine)
  • non-dairy cheese to sprinkle on top if you wish


Sauce: combine undrained tomatoes, water, tomato paste,
garlic, vegan sugar, oregano, basil, ground red pepper, and pepper
in large saucepan. Bring to boil, reduce heat and simmer
uncovered for 30 min.

In small mixing bowl, mash half of the kidney beans. Add
mashed and whole kidney and garbanzo beans to the sauce.heat

Cook pasta according to package directions, drain. serve
the sauce over the pasta. If you are cooking for one, cut
the recipe in half, it makes quite a bit.

Serves: 6

Preparation time: 30 min (??)

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