Black bean & spicy beef pasta

Use our beef and lentil ragu recipe as the base to make this quick and easy pasta. If cooking for youngsters, you can leave out the chipotle paste

Ingredients

• 300 g pasta shells
• 1 tbsp rapeseed oil
• 5 spring onions , finely sliced
• 2 garlic cloves , crushed
• 400 g can black beans , drained and rinsed
• 3 roasted red peppers from a jar , drained and finely chopped
• 200 g sweetcorn (canned or frozen)
• 25 g taco seasoning
• 1 tbsp chipotle paste (optional)
• 400 g leftover ragu (see recipe below)
• 50 ml double cream
• 100 g mature cheddar , grated
• small handful of parsley

Steps

1. Cook the pasta for 2 mins less than the pack instructions, then drain and set aside. Meanwhile, heat the oil in a large frying pan over a medium heat and cook the spring onions and garlic for 2-3 mins until fragrant.
2. Tip in the black beans, red peppers, sweetcorn, taco seasoning and chipotle paste, if using. Fry for 2 mins, mixing well before stirring in the leftover ragu and a splash of water. Bring to a simmer and cook for 5-7 mins until the sauce is piping hot. Stir in the double cream and cooked pasta, and season to taste. Serve with the cheese and parsley scattered over.