Chilli bean pasta

A vegetarian black bean pasta recipe. This chilli bean pasta, that is full of fiber and vitamin B. This chill bean pasta makes a perfect brunch or dinner. 


Olive oil- 1 tbsp

Onion finely – 1 small
Celery sliced- 1 stalk
Carrot diced- 1 no
Garlic-2 cloves
Chopped tomatoes- 200gm
Borlotti beans cooked – 200gm
Pasta- 100 gm
Salt and ground black pepper- as needed
Extra virgin olive oil, to serve
Grated  parmesan  cheese to serve


Heat oil in a heavy bottom pan, Add onion, celery, carrot and  garlic and cook over low heat for 5 minutes until soften. Add rosemary, chopped tomatoes 100 ml water and bring to the  boil and simmer gently for 10 minutes. Until the liquid is reduced and you have a thick sauce.

Add beans and juice to the pan and cook for further 3-4 minutes.Puree coarsely with a hand blender or mash vegetable masher. Add 600 ml water and bring to the boil.

Add the pasta bring back to the boil and simmer vigorously for 8- 10 minutes strring once or twice. Until the pasta is tender – drain the remaining beans and stir in for the last 3-4 minutes adding extra water if necessary check seasoning spoon in to warm serving bowls and serve with extra virgin olive oil for drizzling and grated Parmesan.

19 thoughts on “Chilli bean pasta”

  1. I was just snacking on these black beans yesterday. My friend bought a packet in a snack form from Japan & they're real tasty! xoxo

  2. Love the addition of black beans ..very creative… Bookmarking this one


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