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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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