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

  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!

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