Black bean & spicy beef pasta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 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.
