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)
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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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