Fettuccine With Mexi Bean Sauce Recipes

PASTA WITH MEXICAN BLACK BEAN SAUCE

Steps:

• Coat a large skillet with cooking spray. Place over medium heat until hot.
• Add onion and garlic; saute until tender.
• Stir in tomatoes, green chiles, chili powder, sugar, and oregano.
• Cover and bring to a boil.
• Reduce heat, and simmer 15 minutes, stirring occasionally.
• Using an immersion blender, puree beans to desired consistency.
• Serve over hot cooked pasta and garnish with fresh cilantro.

FETTUCCINE WITH BLACK BEAN SAUCE

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large saucepan, saute green pepper and onion in oil until tender. Stir in the pasta sauce, black beans and seasonings. , Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain fettuccine. Top with sauce and sprinkle with cheese. If desired, top with chopped fresh basil.

MEXICAN PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• While pasta is cooking, heat olive oil over medium heat in a large skillet. Cook onions and pepper in oil until lightly browned, 10 minutes. Stir in corn and heat through. Stir in black beans, tomatoes, salsa, olives, taco seasoning and salt and pepper and cook until thoroughly heated, 5 minutes.
• Toss sauce with cooked pasta and serve.

SPAGHETTI WITH WHITE BEAN SAUCE

Steps:

• Prepare the sauce: heat the olive oil in a non-stick frying pan. Add the garlic, onion, bell pepper and cook over medium heat until soft, not brown, about 4 minutes.
• Stir in the white beans and cook for 1 minute. Add the vegetable stock, half the parsley, the pepper flakes, and salt and pepper to taste. The sauce should be highly seasoned. Simmer until the beans are quite soft. Coarsely mash half the beans with a fork.
• Cook the spaghetti in a large pot in 4 quarts rapidly boiling salted water until al dente, about 8 minutes. Drain well. Meanwhile, bring the sauce to a boil. Transfer the spaghetti and bean sauce to a large shallow bowl and mix well. Sprinkle the spaghetti with the remaining parsley and serve at once with freshly grated cheese on top.

FETTUCCINE WITH MEXI-BEAN SAUCE

Steps:

• Coat large, nonstick skillet with cooking spray and heat over medium until hot.
• Saute the onions until tender; add garlic, and stir until it becomes aromatic. Do not brown.
• Stir in both cans of tomatoes.
• Add the peppers, chili powder, sugar, and oregano and stir. Also add the cilantro, if using.
• Cover, reduce heat and simmer 15 minutes. Stir occasionally.
• Cook 5 servings of fettuccine according to directions on package.
• Mash beans slightly, add to the tomato mixture and stir.
• Cook 5 minutes or until heated thoroughly.
• For each serving, top 1 cup cooked fettuccine with 1 cup sauce and serve immediately.

MEXICAN BEEF & PASTA

Steps:

• Cook pasta according to package directions; drain. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain., Stir in the pasta, tomatoes, beans, corn, salsa, green chilies, olives and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until heated through. Serve with sour cream and chips if desired.

MEXICAN SPAGHETTI SAUCE

Steps:

• In a large nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain., In a large saucepan, combine the spaghetti sauce, beans, tomatoes, corn, salsa, chilies, chili powder, salt and pepper. Stir in beef mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes. Serve with spaghetti.