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.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
- 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 chilli sauce
- 1 can chopped peeled tomatoes
- 1 tsp ground coriander
- 1 tsp ground cumin
- 225 g whole wheat fusilli
- Salt and Pepper to season
- Freshly chopped parley
- Freshly grated parmesan cheese
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 pasta and parmesan cheese.
The chilli is great for freezing.
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