Taco pasta with vegetables

Ingredients for 4 servings:

• 400g penne
• 140 g corn from the can
• 250 g kidney beans from the can
• 400 g tomatoes, chopped
• 1 cup of cream, approx. 200 g
• 1 pack of seasoning mix (Taco seasoning mix), approx. 36 g
• 1 tbsp tomato paste
• 5 mushrooms
• 2 bell peppers, any color
• 1 onion(s), red
• some rapeseed oil
• 1 pinch(s) of sugar
• Salt
• n. B. Spice(s), e.g. turmeric, chili, cumin

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

vegetarian – with vegan or meat option

Cook the pasta according to the package instructions. Quarter the onion and slice into strips. Dice the bell peppers and mushrooms. Drain the corn and kidney beans. Heat the rapeseed oil in a pan. Sauté the onions until translucent, then add the bell peppers and mushrooms. Briefly fry the tomato paste and sugar, then sprinkle the taco seasoning over everything. Deglaze with the diced tomatoes and cream and stir well. Add the corn and kidney beans and simmer until the pasta is done. If you don’t like your vegetables al dente, simply simmer the sauce for longer. Season with turmeric, chili, cumin, or salt if desired, or use a little more taco seasoning. Once the pasta is cooked, add it to the sauce and mix. Vegan version: replace the cream with soy cream (Soy Cream Cuisine). Meat version: Fry 250g of ground meat with the onion until crumbly, then continue as described.