Pasta with Black Beans and Red Pepper

Pasta with Black Beans and Red Pepper

June 29, 2010 — Chelvi S

Ingredients

• 4 oz pasta (Rotini)
• 1 teaspoon canola oil
• 4 oz red/orange bell pepper sliced thinly
• 1 cup chopped button mushrooms
• 1, 15 oz can black beans
• 1, 15 oz can chopped tomatoes
• 2 tablespoons pecorino romano cheese
• Salt and pepper to taste
• Fresh basil leaves
• Parmesan cheese for sprinkling

Method

Cook pasta and drain

In a skillet add oil and stir fry bell pepper for about 4 – 4 minutes

Add mushrooms and fry until mushroom is soft

Add tomatoes, black bean salt and pepper and cook until the sauce from tomatoes thickens

Add pasta and cheese and mix well and heat on a low flame

Transfer to a plate and sprinkle with parmesan cheese

Tear basil leaves and sprinkle on the top (since I didn’t have basil when I made this time, I omitted it)