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Mexican Chilli Pasta

Diet.Chef's picture
Ingredients
  Tomato fettuccine 1 1⁄2 Pound (750 Gram)
For mexican chilli sauce
  Onions 2 , chopped
  Garlic 1 Clove (5 gm), crushed
  Fresh red chilies 2 , finely chopped
  Water 1 Tablespoon
  Canned red kidney beans 14 Ounce, drained (440 Gram)
  Canned no salt added tomato paste 14 Fluid Ounce (440 Gram Puree)
Directions

1. Cook fettuccine in boiling water in a large saucepan following packet directions. Drain and keep warm.
2. To make sauce, place onions, garlic, chillies and water in saucepan over a medium heat and cook for 3-4 minutes or until onion is soft. Stir in red kidney beans and tomato puree and bring to the boil. Reduce heat and simmer for 4-5 minutes or until sauce thickens.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Fettuccine
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
4

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Average: 4.1 (16 votes)