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


Bell Pepper
100 grams
Black Beans
90 grams
Cheddar Cheese
1.5 tsp
Chili Powder
4 Clove
0.5 tbsp
2 tbsp
Olive Oil
4 tsp
120 grams
50 grams
Red Onion
80 grams

View recipe in app to see recipe nutrition (find app below).


  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.