Mexican spiced Bean Pasta

Hello! everyone who have reached here most probably from my Instagram profile. As nowadays i am only active there. Even my days are crazy busy, me and kids have started school. But obviously i don't forget to cook :p and photograph.  First one an indispensable task while living with kids!  and the other one  is just to satisfy a thriving photographer in me.

I have taken break from my masters studies and currently focusing just on improving my Swedish  language skills. Enjoying reading Swedish literature and doing some interesting home exercises. Finally, after almost 10 years of living here. Yup sounds bit crazy but i waited this long as it takes time to be ready to embrace an other language. Now i am all ready to take the plunge in the ocean of "Svenska" with all my heart :).I would like to keep a record and share my emotions as it is truly an emotional task for me.

While writing this personal stuff , constantly thinking..."why i am mentioning here"?

But sorry here is my diary kind of blog. I guess it will be  good to read later whatever i am going through now, and what is there to pull me back to feel alive and less robotic.

Now directly to point, as time is short. Soon I need to leave to pick kids from school.
So I would like share a super simple vegan meal i fixed last night.

Its basically kidney beans pasta with kind of Mexican spices. 

MEXICAN SPICED BEAN PASTA:

Ingredients:

• 400 gm boiled kidney beans
• 1 large onion finely chopped
• 4 cloves of garlic finely grated
• 1 tsp ginger finely grated
• 500 ml vegetable stock
• 1/2 tsp crushed chili
• 1/2 tsp smoked paprika
• 1 tbsp tomato puree(concentrated)
• 300 gm tomato paste (Can)
• 500 gm penne or any  pasta
• 1 tsp dried oregano
• salt according to taste
• pepper according to taste
• 2 tbsp taco seasoning ( can be used according to taste)
• 3 tbsp red pesto (secret ingredient:)
• 50 ml double cream( optional)
• 150 gm corn canned or frozen
• 2 tbsp olive oil
• sauteed red bell pepper or broccoli 
• 100 gm freshly grated Parmesan

Method:

1. In a large skillet over medium heat fry onions in olive oil  until soft and translucent. 
2.  Add garlic and ginger stir fry for 1/2-1 minute.
3. Add boiled red kidney beans and corn.
4. Add tomatoes puree, taco seasoning, pesto, smoked paprika, salt pepper crushed chili and fry for 1-2 minutes.
5. Add vegetable stock and tomatoes paste from can. Cover the skillet tightly with lid and cook gently for 10-15 minutes. 
6. Meanwhile sauce is simmering. Cook pasta according to instruction on pack in salted water. Reserve little water from pasta cooking.
7. Drain pasta and add veges sauce, sauteed veges and grated cheese. Stir well until every single penne is coated with sauce.

Mexican style beans pasta 

Its optional to add crushed chili and double cream. Luckily my taste buds are fond of most of possible spices in this planet. So keep this mild if you like:). Also i like to add double cream just to give little  extra creamy texture. Moreover you will find how pesto complemented the Mexican seasoning of this pasta even my sister told me add one whole jar of pesto to upgrade flavors:). Will try that next time. So don't be afraid to alter this according to your choices and family demands!
Experiment and make it work!

Hope this quick recipe will be success at your place, Definitely  its a must try good vegetarian pasta dish! .

Now its time to leave home and bring little Extra life in here :P.
Until next time Stay blessed!