Rainbow Pasta


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  • About 250 grams pasta
  • 1 red onions (chopped)
  • 7 cloves garlic (minced)
  • 2 tomatoes (chopped)
  • 1 Jar pinto beans
  • 1 Bell pepper
  • 1 tbsp curry masala
  • 1 tsp coriander
  • 1 veggie bouillon cube
  • 1 hot pepper (optional)
  • 1 cup water
  • 1 handful cilantro
  • 1/2 tsp mango powder (optional)
  • Salt and pepper to taste


  1. Add some oil to a pan and once hot add the chopped onions, cook these on medium for about 3 minutes before adding the minced garlic and cook for another 4 to 5 minutes or until slightly browned (not burnt). Now add the finely chopped tomatoes, curry massala and crumble a bouillon cube in the pan and stir to combine and cook for another 6 minutes until you get a nice sauce.
  2. Now add the water, hot pepper, bell pepper and beans to the pan, bring it to a boil and let it simmer on medium for about 15 minutes or until you reached your desired constancy. You could add in some peas at the end for extra colour and texture. In the meanwhile you can boil the pasta. Once both are done mix together and top off with some cilantro.



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