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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10 mins
30 mins
Nutritional Value
Ingredients
chopped
chopped
chopped
Instructions
Drain the beans.
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.
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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