Creamy Pasta with Tomatoes and Beans

Recipe for making pasta with onions, bell peppers, garlic, chili, caraway seeds, tomatoes, black beans, Greek yogurt, coriander and avocado.

Summary

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 – 0.25 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)

Instructions

1. 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.
2.  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.

   

3. 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.

Bon appetit!