EntertainmentLifestyle
#WFD – Spicy Mexican Pasta with Beans and Corn
If you're looking for something spicy, yet quick and delicious to cook for dinner tonight, why not try this scrumptious pasta.
POLOKWANE – Mexican cuisine is definitely a favourite, thanks to an array of different flavours and combinations which make it unique.
Staples in Mexican cuisine include tomatoes, corn, avocados, beans, rice and of course, chili. Vanilla is also an important ingredient.
If you’re looking for something spicy, yet quick and delicious to cook for dinner tonight, why not try this scrumptious pasta which is packed with delicious flavour and ingredients.
Ingredients
- 2 x tbsp olive oil
- 2 x onions, chopped
- 2 x baby marrows, diced
- 450ml water
- 15ml stork margarine
- 1 x KNORR Napoletana Pasta & Sauce
- 1 x red chilli, deseeded
- 0.5 x cup frozen corn (thawed)
- 1 x 400g tin red kidney beans, drained
- 1 x tomato, chopped
- 1 x pinch Robertsons Atlantic Sea Salt
- Robertsons Freshly Ground Black Pepper (to taste)
Method
- In a frying pan heat oil. Sauté onions and baby marrow.
- Add water and margarine, bring to the boil.
- Stir in KNORR Napoletana Pasta & Sauce, cook for 8-10 minutes, stirring continuously.
- Stir in the red chilli, corn, kidney beans and tomato, season with salt and pepper.
- Stir gently until heated through.
- Serve in beautiful Mexican bowls with lime wedges.
