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Fusilli with corn and kidney beans

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Ingredients for 2 servings:

  • 250g fusilli
  • 250 ml tomatoes, pureed
  • 250 ml vegetable stock
  • 200 g corn, pre-cooked
  • 200 g kidney beans, pre-cooked
  • some salt and pepper

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

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Cook the pasta according to the instructions, drain, and set aside. Heat the passata and vegetable broth in a saucepan. Add the corn and kidney beans and simmer for about 5 minutes. Season with salt and pepper. Serve the pasta with the vegetables.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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