Oh how I loved this Mexican style spaghetti! I just wanted to make a chilli style sauce to be served with pasta and some tortilla chips on the side, and I really loved the combination I ended up with. There was a crunch from the tortilla chip, softness from the pasta and spiciness from the sauce – a nice combo!
I can't wait to make this again when I'll get the chance. Here's the recipe, if the idea tickled your fancy as well. You can also easily veganise this recipe by substituting the cheese and sour cream and by using vegan pasta.
4 garlic cloves
1 red bell pepper
2 red chillies
1 tbsp vegetable oil
140 g sweetcorn
240 g black beans
5 large vine tomatoes
½ cup dried soya mince
Ground coriander to taste
Ground cumin to taste
Smoked paprika to taste
Smoked chilli paste to taste
4 tbsp tomato purée
1 lime's juice
Chop the onion, garlic, bell pepper and chillies and start cooking them in vegetable oil.
After they have softened, add the sweetcorn and black beans followed by the chopped vine tomatoes.
Prepare the soya mince separately according to the instructions on the packet and add it to the pan.
Add the seasoning to the vegetables, stir through and let simmer.
Cook the spaghetti in water until al dente.
Serve the spaghetti with the sauce, cheese, sour cream and tortilla chips on the side.