Southwest Vegetarian Skillet Pasta Recipe

About this recipe

A hearty and flavorful vegetarian dinner featuring pasta, beans, and a medley of vegetables, seasoned with bold spices for a satisfying meal.

Ingredients

• 100 g Sambar Onion Peeled
• 250 g Organically Grown Green Capsicum
• 100 g Garlic - Single Clove
• 500 g + 500 g Yu 100% Durum Wheat Penne Pasta + 100% Durum Wheat Spaghetti Pasta Combo
• 400 g Pastazara Finely Chopped Tomatoes
• 850 g Oleev Smart Vitafit Edibale Vegetable Oil
• 250 g Mirchi Powder (Bedagi)
• 1 kg Akar Powder Salt
• 500 g Truefarm Organic Red Kidney Beans Pack (Capparadavare)
• 100 g X 3 Mtr Coriander Powder Combo

Instructions

1. 1. Chop the onion and green bell pepper into small pieces.
2. 2. Mince the garlic cloves.
3. 3. Drain and rinse the canned kidney beans.
4. 4. Cook the pasta according to package instructions until al dente, then drain and set aside.
5. 5. In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat.
6. 6. Add the chopped onion, green bell pepper, and minced garlic to the skillet. Sprinkle in 2 tablespoons of chili powder, 1/2 teaspoon of coriander powder, and 1/2 teaspoon of salt. Sauté for about 4 minutes, stirring occasionally, until the vegetables are tender.
7. 7. Stir in the tomatoes, breaking them up with a spoon as they cook.
8. 8. Add the drained kidney beans to the skillet and mix well. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes, stirring occasionally.
9. 9. Toss the cooked pasta into the skillet, mixing thoroughly to combine all the ingredients.
10. 10. Serve the pasta hot, garnished with a sprinkle of black pepper if desired.