Pasta with Black Beans and Red Pepper


  • 4 oz pasta (Rotini)
  • 1 teaspoon canola oil
  • 4 oz red/orange bell pepper sliced thinly
  • 1 cup chopped button mushrooms
  • 1, 15 oz can black beans
  • 1, 15 oz can chopped tomatoes
  • 2 tablespoons pecorino romano cheese
  • Salt and pepper to taste
  • Fresh basil leaves
  • Parmesan cheese for sprinkling


  • Cook pasta and drain
  • In a skillet add oil and stir fry bell pepper for about 4 – 4 minutes
  • Add mushrooms and fry until mushroom is soft
  • Add tomatoes, black bean salt and pepper and cook until the sauce from tomatoes thickens
  • Add pasta and cheese and mix well and heat on a low flame
  • Transfer to a plate and sprinkle with parmesan cheese
  • Tear basil leaves and sprinkle on the top (since I didn’t have basil when I made this time, I omitted it)

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