Pasta from the Pantry

Ellen Whiteman

A quick and easy gluten-free and vegetarian pasta dish made with pantry staples like black beans, pinto beans, cannellini beans, onion, green bell pepper, garlic, diced tomatoes with green chiles, chili powder, oregano, basil, bow tie pasta, and chopped fresh cilantro.

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🌾 Gluten Free
🥗 Vegetarian
Mexican
Spicy
Quick
Easy
Pantry

10 mins

30 mins

Nutritional Value

Protein - 15g
Fiber - 8g
Fat - 5g
Carbohydrates - 50g

Ingredients

Total: 12Serves: 4
1 16 ounce can Black beans
1 16 ounce can Pinto beans
1 16 ounce can Cannellini beans
1 Onion
Notes:

chopped

1 Green bell pepper
Notes:

chopped

4 cloves Garlic
Notes:

chopped

2 16 ounce cans Diced tomatoes with green chiles
1 T. Chili powder
1 T. Oregano
1 T. Basil
8 ounces Bow tie pasta
Chopped fresh cilantro

Instructions

Step 1 : 

Drain the beans.

Step 2 : 

Saute the onion, green pepper and garlic in a non-stick skillet until tender. Stir in the black beans, pinto beans, cannellini beans, undrained tomatoes, chili powder, oregano and basil. Simmer over low heat for 30 minutes, stirring occasionally.

Step 3 : 

Cook the pasta using package directions until al dente. Drain and rinse. Toss the pasta with the bean mixture in a serving bowl. Sprinkle with cilantro.


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