Mexican penne vegetarian

Ingredients for 2 servings:

• 300g penne
• 1 can kidney beans (200g)
• 1 can of corn
• 1 cup crème fraîche
• ½ onion(s), red or yellow
• 1 bell pepper(s) (but also tastes good without bell pepper)
• 2 tbsp tomato paste
• 1 tsp sauce (hot pepper sauce) or alternatively chili powder
• 1 tbsp oregano, dried
• 1 tsp sweet paprika powder
• Salt
• 3 tbsp oil, neutral (sunflower oil, for example)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Very fast, cheap and easy, even for singles

Bring the pasta water to a boil. Finely chop the onion. Wash and deseed the bell peppers, and cut them into small pieces (approx. 1×1 cm). Drain the corn. Add the pasta to the boiling water. Meanwhile, heat the oil in a small saucepan and sauté the diced onion and bell pepper with the tomato paste for 1-2 minutes. Add the drained corn and beans, along with their thick juices. Season with paprika, oregano, and hot pepper sauce, and sauté for another 2 minutes. Drain the pasta. Add the crème fraîche and a pinch of salt to the sauce and cook for about half a minute. Then turn off the heat and let the sauce simmer, covered, for 1 minute (this will give it a nice flavor).