The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Veggie chilli non carne pasta
Can’t decide if you want chilli or pasta for dinner? Have both! A chunky meat-free medley of black beans, tomato, pepper and golden fried corn is stirred into pasta quills to soak up the gorgeously spicy chilli sauce.
Plants 8
SWK: Source of protein
SWK: High fibre
highly rated
Serving size
Ingredients
- 2 garlic clove
- 230g black beans (Rehydrated black beans, water, salt.)
- 1 handful of fresh coriander
- 1 unwaxed lime
- 1 tbsp Mexican spice mix (Paprika, Cumin, Onion Powder, Sea Salt, Garlic Granules, Pepper Black, Pimento, Thyme, Oregano, Chilli Powders, Paprika Extract E160c. )
- 140g sweetcorn (sweetcorn, water, salt)
- 200g pasta (Wheat) (Durum Wheat Semolina (Wheat Gluten))
- 1 onion
- 1 pepper
- 200g passata (tomatoes, salt, citric acid)
- 100g Tomatoes Baby Seasonal Mix
- 1 chilli
- 8g SW vegetable stock (Chicory Extract, Salt, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
Nutritional Information
Calories: 622
Protein: 27g
Carbs: 111g
Fat: 5.1g
Ingredients
- 2 onion
- 2 pepper
- 4 garlic clove
- 230g black beans (Rehydrated black beans, water, salt.)
- 280g sweetcorn (sweetcorn, water, salt)
- 1 handful of fresh coriander
- 1 unwaxed lime
- 400g passata (tomatoes, salt, citric acid)
- 2 tbsp Mexican spice mix (Paprika, Cumin, Onion Powder, Sea Salt, Garlic Granules, Pepper Black, Pimento, Thyme, Oregano, Chilli Powders, Paprika Extract E160c. )
- 400g pasta (Wheat) (Durum Wheat Semolina (Wheat Gluten))
- 190g Tomatoes Baby Seasonal Mix
- 2 x chilli
- 8g SW vegetable stock (Chicory Extract, Salt, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
Nutritional Information
Calories: 559
Protein: 23g
Carbs: 103g
Fat: 4.6g
Veggie chilli non carne pasta
Can’t decide if you want chilli or pasta for dinner? Have both! A chunky meat-free medley of black beans, tomato, pepper and golden fried corn is stirred into pasta quills to soak up the gorgeously spicy chilli sauce.
Cook time:
30 mins
Cuisine:
Mexican
Food group:
Vegan
Allergens: Wheat
Cooking Instructions
Sort the pasta & corn
- Cook the pasta in boiling water for 8-9 mins, then drain.
- At the same time, drain the sweetcorn, then spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the corn for 5-6 mins until itʼs a deep golden brown.
Itʼs prep time!
- Meanwhile, peel and finely dice the onions. Deseed the peppers and dice into 1cm squares. Finely dice the chillies (deseed for less heat), and peel and crush the garlic.
Spice the sauce
- Boil a half-full kettle. Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the onions, peppers and tomatoes for 5 mins.
- Stir in the chillies (to taste), garlic and spice mix and cook for 2 mins.
- Crumble in half the stock cube, pour in 250ml boiled water (use all the stock and 400ml water for 4 portions) and the passata, and stir well.
Add some zing
- Drain and rinse the beans. Add the beans and the corn to the pan and simmer for 5 mins.
- Finely chop the coriander and halve the lime. Add half the coriander and the juice from 1 lime half (to taste) to the sauce, then cut the remaining half into wedges.
Dish up
- Stir the pasta into the sauce and lightly season to taste with salt.
- Sprinkle over the remaining coriander and serve with the lime wedges.