No Scrubs Mexican Pasta With Peanuts | Plant Jammer
No Scrubs Mexican Pasta With Peanuts
Emily
Freeze cooked pasta in individual portions for quick and easy weeknight dinners.
People: 2
23 min

Ingredients

1
Bell Pepper
100 grams
Black Beans
90 grams
Cheddar Cheese
1.5 tsp
Chili Powder
4 Clove
Garlic
0.5 tbsp
Lemon
2 tbsp
Olive Oil
4 tsp
Paprika
120 grams
Pasta
50 grams
Peanuts
1
Red Onion
80 grams
Spinach
1
Tomatoes

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Prep

  1. Wash and cut your tomatoes so that they all have a similar size and shape.
  2. Cut and squeeze your lemon so you can use the juice later.
  3. Grate or slice your Cheddar Cheese.
  4. Finely chop your bell pepper, garlic and red onion.

Heating Steps

  1. Toast peanuts on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.
  2. Boil pasta according to the instructions on the package and save about a 1/4 cup of the pasta water when draining.
  3. Heat olive oil in a pan and add garlic and red onion, chili powder and paprika and fry at lower temperature for several minutes.
  4. Turn up the heat to medium and add Bell Pepper, Black Beans, Spinach and Tomatoes to your pan and fry for 5 minutes.
  5. Add the reserved pasta water to your frying pan and bring to a boil to thicken the sauce. Add salt and pepper to taste.

Finishing Touches

  1. Add your cooked pasta to your pan and mix evenly.
  2. Add lemon and mix.
  3. Add Cheddar Cheese and Peanuts on top.