📋 Chilli Pasta
This chilli pasta is a quick and healthy family meal. Vegetarian, and full of fibre and goodness, and it takes just under one hour to serve.
Servings 4
Calories 341kcal
Ingredients
- Low fat oil cooking spray
- 1 large onion peeled and chopped
- 1 clove garlic crushed
- 120 g mushrooms sliced
- 1 in can red kidney beans in tomato chilli sauce
- 1 can chopped peeled tomatoes
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 225 g whole wheat fusilli
- Salt and Pepper to season
- Freshly chopped parsley
- Freshly grated parmesan cheese
Instructions
- Spray the bottom of a large saucepan about 5 times with the low fat cooking spray, heat the saucepan on a high heat until the oil bubbles, then turn the heat down slightly.
- Sauté the onion and garlic until soft. Add small amounts of hot water if they stick to the saucepan.
- Add the mushrooms and stir everything together until cooked.
- Add the red kidney beans with the chilli sauce and the can of chopped peeled tomatoes.
- Add the ground coriander and ground cumin and bring the mixture to the boil and allow to simmer for about 15 minutes.
- Meanwhile cook the fusilli as per the instructions on the packet.
- Season the chilli to taste.
- Once cooked drain the pasta and divide it equally amongst 4 plates. Top the pasta with the chilli.
- Garnish with the freshly chopped parsley and parmesan cheese.
Notes
The chilli is great for freezing.
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Nutrition
Calories: 341kcal | Carbohydrates: 66.5g | Protein: 15.5g | Fat: 2g | Saturated Fat: 0.3g | Sodium: 430.7mg | Fiber: 9.8g | Sugar: 7.1g | Vitamin A: 50IU | Vitamin C: 13.2mg | Calcium: 90mg | Iron: 3.2mg