Spicy Mexican Fettucini Cream
Serves 4
Quick Fix One Pan Pasta Treat
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Prep Time
10 min
Cook Time
15 min
Total Time
20 min
Prep Time
10 min
Cook Time
15 min
Total Time
20 min
  1. 500g Dry Fettucini Pasta
  2. 425g Canned Black Eyed Beans
  3. 450g Canned Tomato
  4. 500ml Veggie Broth
  5. 100ml Coconutcream
  6. 40g Jalopenos
  7. 40g Black Olives
  8. 40g Green Olives
  9. 1 Onion
  10. 6 Cloves of Garlic
  11. 1Tbs Smoked Paprika
  12. 1Tbs Dry Oregano
  13. 1Tbs Chili Oil
  14. 1Tbs Cornstarch
  15. Black Pepper
  16. Sea Salt
  1. Peel the onion and the garlic, slice and dice it and put it in a pot
  2. Add the veggie broth and bring it to a boil
  3. Add the dry pasta to the pot and stir until it starts softening-up
  4. Add the drained beans, the tomatoes, jalopenios, the olives as well as the spices and herbs
  5. Add the cornstarch into a glass with some water and stir till you get it a smooth paste and add it to the pot
  6. Cook it for 10 to 15 minutes until the pasta is cooked and add the coconutcream to finalize the dish and is ready to be served
  7. Bon appetit
Michel Nilles http://michelnilles.com/

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