Vegetarian Spaghetti with Spicy Beans and Corn Sauce

Vegetarian Spaghetti with Spicy Beans and Corn Sauce

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About this recipe: A quick and easy vegetarian pasta dish spiked with cumin and hot sauce.


Serves: 8 

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 450g tomato-based pasta sauce
  • 420g canned black beans, rinsed and drained
  • 420g canned kidney beans
  • 155g corn kernels
  • 2 teaspoons ground cumin
  • 1 dash hot chilli sauce
  • salt and freshly ground black pepper to taste
  • 500g spaghetti
  • 2 tablespoons freshly grated parmesan cheese

Prep:10min  ›  Cook:25min  ›  Ready in:35min 

  1. Heat the olive oil in a large frying pan over medium heat and fry the onion until tender. Add the pasta sauce, black beans, kidney beans and corn, and mix well. Stir in the cumin, hot pepper sauce, salt and pepper. Simmer for 15 to 20 minutes.
  2. Meanwhile, cook spaghetti in a large pot of boiling salted water until al dente. Drain.
  3. Return spaghetti to pot, add sauce and toss. Serve with grated parmesan cheese.

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