Mexican Penne Vegetarian

by Editorial Staff

Summary

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine European
Servings (Default: 2)

Ingredients

  • 300 g penne
  • 1 can kidney beans, (200g)
  • 1 can corn
  • 1 cup crème fraîche
  • 0.5 ½ onion (s), red or yellow
  • 1 bell pepper (s), (tastes good even without bell pepper)
  • 2 tablespoon tomato paste
  • 1 teaspoon sauce, (Hot Pepper Sauce) or alternatively chili powder
  • 1 tablespoon oregano, dried
  • 1 teaspoon paprika powder, noble sweet
  • salt
  • 3 tablespoon oil, neutral (e.g. sunflower oil)
Mexican Penne Vegetarian
Mexican Penne Vegetarian

Instructions

  1. Set up pasta water. Chop the onion very finely. Wash and core the peppers and cut into small pieces (approx. 1 cm). Drain the corn.
  2. Put the pasta in the boiling water. In the meantime, heat the oil in a small saucepan and sauté the onion cubes and the paprika cubes together with the tomato paste for 1-2 minutes. Add the drained corn and beans with the thick juice. Season with paprika powder, oregano and hot pepper sauce and simmer for another 2 minutes.
  3. Drain the pasta. Add the crème fraîche and a little salt to the sauce and cook for about half a minute. Then turn off the stove and cover and let the sauce stand for 1 minute (this way it will be nice and spicy).

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