Black bean and spicy beef pasta

• shell pasta↗300g g
• rapeseed oil↗1 tbsp tbsp
• green onions↗5

  thinly sliced

• garlic cloves↗2

  minced

• black beans↗400g can

  drained and rinsed

• roasted red peppers in jar3

  drained and thinly sliced

• sweet corn↗200g g

  (canned or frozen)

• taco seasoning25g g
• chipotle paste↗1 tbsp tbsp

  (optional)

• leftover stew400g g

  (see recipe below)

• cream↗50ml ml
• aged cheddar↗100g g

  grated

• parsley↗small handful of

Step-by-step instructions

1. 1

   Boil the pasta for 2 minutes less than the time indicated on the package, then drain and set aside. Meanwhile, heat the oil in a large skillet over medium heat and sauté the green onions and garlic for 2‑3 minutes until fragrant.

2. 2

   Add the black beans, roasted red peppers, sweet corn, taco seasoning and chipotle paste (optional). Sauté for 2 minutes, stirring well, before pouring in the leftover stew and a splash of water. Bring to a gentle boil and cook 5‑7 minutes until the sauce is very hot. Stir in the cream and the cooked pasta, season to taste. Serve topped with grated cheddar and parsley.