Black bean & spicy beef pasta
By Ailsa Burt
Use our beef and lentil ragu recipe as the base to make this quick and easy pasta. If cooking for youngsters, you can leave out the chipotle paste
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Prep:15 mins
Cook:15 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 723
-
fat 26g
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saturates 11g
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carbs 83g
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sugars 0g
-
fibre 13g
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protein 32g
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salt 2.1g
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
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.
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.
