Creamy Pasta with Tomatoes and Beans
by Editorial Staff
Recipe for making pasta with onions, bell peppers, garlic, chili, caraway seeds, tomatoes, black beans, Greek yogurt, coriander and avocado.
Cook: 35
Servings: 6
Ingredients
- Olive oil – 1
- Medium onion – 1 Piece
- Red pepper – 1 Piece
- Salt – To taste
- Garlic – 3 Cloves (medium)
- Ground chili powder – 1
- Ground cumin – 1 teaspoon
- Ground cayenne pepper – 1/4 teaspoon
- Pastes – 480 Grams
- A can of tomatoes in cubes – 1 Piece (900 g)
- Can of black beans – 1 Piece (900 g)
- Container of Greek Yogurt – 1 Piece (200 g)
- Coriander – 2 Tbsp. spoons
- Avocado – 1 Piece (optional)
Directions
- Finely chop the onion and bell pepper. Pass the garlic through a press to make about 1 tablespoon of garlic. Cut the avocado into cubes, if using. Heat olive oil in a large nonstick skillet over medium heat. Add onion, pepper and ½ teaspoon of salt. Fry until the onions begin to brown, about 5 minutes. Add garlic, chili powder, cumin, cayenne pepper and fry until aromatic, about 30 seconds.
-
Add pasta, chopped tomatoes with juice, water and beans. Cover the pan with a lid and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until the paste is soft, about 20 minutes.
- In a small bowl, combine about half of the boiling mixture in a skillet with Greek yogurt. Pour the mixture into a paste. Cover and simmer over low heat until warmed up for 2-3 minutes. If the sauce is too runny, simmer for a few more minutes. Sprinkle coriander over the dish and garnish with avocado slices if desired. Serve immediately.
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