Black bean & spicy beef pasta recipe | Good Food

A serving of black bean & spicy beef pasta

300g pasta shells
1 tbsp rapeseed oil
5 spring onions
finely sliced
2 garlic cloves
crushed
400g can black beans
drained and rinsed
3 roasted red peppers from a jar
drained and finely chopped
200g sweetcorn
(canned or frozen)
25g taco seasoning
1 tbsp chipotle paste
(optional)
400g leftover ragu
(see recipe below)
50ml double cream
100g mature cheddar
grated
small handful of parsley

Method

step 1
Cook the pasta for 2 mins less than the pack instructions, then drain and set aside. Meanwhile, heat the oil in a large frying pan over a medium heat and cook the spring onions and garlic for 2-3 mins until fragrant.
step 2
Tip in the black beans, red peppers, sweetcorn, taco seasoning and chipotle paste, if using. Fry for 2 mins, mixing well before stirring in the leftover ragu and a splash of water. Bring to a simmer and cook for 5-7 mins until the sauce is piping hot. Stir in the double cream and cooked pasta, and season to taste. Serve with the cheese and parsley scattered over.