Mexican Pasta Vegan
Mexican Pasta Vegan
Mexican Pasta Vegan

One Pot Mexican Pasta

By Mrs. Cents    

June 24, 2016

This is a quick and easy pasta dish that will be a hit with all of the family. It takes about 30 minutes to have on the table, is economical and yummy.

  • Prep: 5 mins
  • Cook: 25 mins
  • Yields: 6 Servings


1 onion

1 green capsicum

1 cup frozen corn kernels

800 g can of kidney beans

800 g can diced tomatoes

1 tsp garlic powder

2 tsp cumin powder

1 tsp corriander powder

1/2 tsp chilli powder

1/2 tsp himalayan pink salt

2 tsp raw sugar

2 tbsp olive oil

2 tsp gourmet vegetable stock powder

500 g macaroni


1Dice the onion and capsicum and drain the kidney beans.

2Heat the olive oil on a medium heat, add the diced onion and cook until translucent.

3Add the diced green capsicum and cook over a medium heat for a couple of minutes.

4Add the garlic, cumin, corriander and chili powders and stir

5Add diced tomatoes and 3 cans of water.

6Add the macaroni, cup of corn kernels and the drained kidney beans. Stir well and put the lid on.

7Bring to the boil and then turn down to a simmer. Cook until the pasta is done and most of the liquid has evaporated. Make sure you stir while it's cooking to prevent the pasta sticking.

8Once the pasta is cooked turn off and let stand for 5-10 minutes.

9Dish up and enjoy!


Nutrition Facts

Total Fat12%
Total Carbohydrates83g
Dietary Fiber5g

0 Reviews

All fields are required to submit a review.