Black Bean & Spicy Beef Pasta Recipe

Introduction

This black bean and spicy beef pasta is a deliciously hearty meal that combines smoky, spicy flavors with creamy pasta. Perfect for using up leftovers, it’s quick to prepare and packed with vibrant ingredients to satisfy your taste buds.

Ingredients

• 300g pasta shells
• 1 tbsp rapeseed oil
• 5 spring onions, finely sliced
• 2 garlic cloves, crushed
• 400g can black beans, drained and rinsed
• 3 roasted red peppers from a jar, drained and finely chopped
• 200g sweetcorn (canned or frozen)
• 25g taco seasoning
• 1 tbsp chipotle paste (optional)
• 400g leftover ragu
• 50ml double cream
• 100g mature cheddar, grated
• small handful of parsley

Instructions

1. Step 1: Cook the pasta in boiling water for 2 minutes less than the package instructions indicate. Drain and set aside.
2. Step 2: Heat the rapeseed oil in a large frying pan over medium heat. Add the spring onions and crushed garlic, cooking for 2 to 3 minutes until fragrant.
3. Step 3: Add the black beans, roasted red peppers, sweetcorn, taco seasoning, and chipotle paste if using. Fry for 2 minutes, stirring well to combine all the ingredients.
4. Step 4: Stir in the leftover ragu and add a splash of water. Bring the sauce to a simmer and cook for 5 to 7 minutes until piping hot throughout.
5. Step 5: Mix in the double cream and cooked pasta, then season with salt and pepper to taste.
6. Step 6: Serve the pasta with grated mature cheddar and a scattering of chopped parsley on top.

Tips & Variations

• Swap mature cheddar for mozzarella or parmesan for a different flavor profile.
• Add a handful of fresh chili or a pinch of chili flakes if you prefer a spicier dish.
• Use any leftover meat sauce or barbecue shredded beef instead of ragu for variation.
• For a vegetarian version, replace the ragu with a smoky vegetable sauce or leave it out entirely and add extra black beans and vegetables.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave, adding a splash of water or cream to loosen the sauce if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried beans instead of canned black beans?

Yes, but be sure to soak and cook the dried beans fully before adding them, as canned beans are already cooked and ready to use.

Is chipotle paste very spicy?

Chipotle paste has a smoky heat that varies by brand. Start with a small amount and adjust to taste to avoid overpowering the dish.

Black Bean & Spicy Beef Pasta Recipe

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★★★★★

5 from 94 reviews

• Author: Luna
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

This hearty Black Bean & Spicy Beef Pasta combines tender pasta shells with a flavorful, smoky ragu enriched with black beans, roasted red peppers, sweetcorn, and a kick of chipotle paste. Finished with creamy double cream and a sprinkle of mature cheddar and fresh parsley, this dish offers a perfect balance of spice, creaminess, and texture for a comforting meal.

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Ingredients

Scale 1x2x3x

Pasta

• 300g pasta shells

Vegetables & Beans

• 5 spring onions, finely sliced
• 2 garlic cloves, crushed
• 400g can black beans, drained and rinsed
• 3 roasted red peppers from a jar, drained and finely chopped
• 200g sweetcorn (canned or frozen)

Seasonings & Sauces

• 25g taco seasoning
• 1 tbsp chipotle paste (optional)
• 400g leftover ragu (see recipe below)
• 50ml double cream

Finishings

• 100g mature cheddar, grated
• Small handful of parsley
• 1 tbsp rapeseed oil

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Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil and add the pasta shells. Cook them for 2 minutes less than the package instructions to ensure they remain firm. Drain the pasta and set it aside.
2. Sauté Aromatics: Heat 1 tablespoon of rapeseed oil in a large frying pan over medium heat. Add the finely sliced spring onions and crushed garlic cloves. Cook for 2 to 3 minutes, stirring occasionally, until they become fragrant and softened.
3. Add Vegetables and Spices: Tip the drained black beans, chopped roasted red peppers, and sweetcorn into the pan. Sprinkle in the taco seasoning and add the chipotle paste if using. Fry the mixture for about 2 minutes, stirring well to evenly combine the flavors.
4. Incorporate Ragu and Simmer: Stir in the leftover ragu along with a splash of water to loosen the sauce. Bring the mixture to a gentle simmer and continue cooking for 5 to 7 minutes until the sauce is hot and bubbling through.
5. Finish the Sauce: Pour in the double cream and stir well, then add the cooked pasta shells. Mix thoroughly to coat the pasta evenly in the rich sauce. Taste and season with salt and pepper as desired.
6. Serve: Plate the pasta and sprinkle the grated mature cheddar on top, allowing it to melt slightly. Garnish with a small handful of fresh parsley before serving for a burst of color and freshness.

Notes

• For a vegetarian version, replace leftover ragu with a vegetarian-friendly tomato sauce or lentil ragu.
• If you prefer less spice, omit the chipotle paste or reduce the amount of taco seasoning.
• Leftover pasta is great for reheating and can be stored in the fridge for up to 2 days.
• Use gluten-free pasta to make this dish suitable for gluten-free diets.
• To add extra protein, consider stirring in cooked ground beef or turkey when adding the ragu.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Fusion / Tex-Mex

Keywords: black bean pasta, spicy beef pasta, taco seasoning, chipotle pasta, leftover ragu recipe, creamy pasta, easy weeknight dinner, quick pasta recipe