Monday, February 25, 2013

Mexican Pasta

Dish up this pasta dish with a slight chilli kick while supporting your favourite soccer team.


400 gram Tin red kidney beans, drained
2 tablespoons olive oil
2 Onions, chopped
2 Baby marrows, diced
450 millilitre water
15 millilitre Stork Margarine
½ cup Frozen corn, thawed
1 KNORR Arrabiatta Pasta & Sauce
1 Tomato, chopped
1 pinch Robertsons Salt and Black Pepper to taste


In a frying pan heat oil. Sauté onions and baby marrow.

Add water and margarine, bring to the boil.

Stir in KNORR Arrabiatta Pasta & Sauce, cook for 8-10 minutes, stirring continuously.

Stir in the corn, kidney beans and tomato, season with salt and pepper.
Stir gently until heated through.
Serve in beautiful Mexican bowls with lime wedges.

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