Chili con Pasta

Ingredients for 3 servings:

• 250 g noodles (soy noodles)
• salt water
• 2 onions
• 2 garlic cloves
• 250 g zucchini
• 1 can kidney beans (250 g drained weight)
• 1 tbsp rapeseed oil
• 100 ml vegetable broth or vegetable stock
• 1 can tomato(s) (Pizza tomatoes, 500 g)
• cumin
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Variation with pepper instead of cayenne pepper

Cook the pasta in boiling salted water until al dente. Peel the onions and garlic cloves. Slice the onions and finely chop the garlic. Wash, trim, halve, and slice the zucchini. Rinse the kidney beans under running water and drain in a sieve. For the chili, heat the rapeseed oil in a non-stick pan. Sauté the onions and garlic until translucent. Add the zucchini, vegetable stock or vegetable broth, and pizza tomatoes; cover and cook over medium heat for 10-15 minutes. Add the kidney beans and season well with salt, cumin, and pepper. Drain the pasta, divide between three plates, and serve with the chili.