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.
Quick-fix Mexican pasta
Say hola to this colourful celebration of veg and pasta, packed with fajita-style sliced red peppers and onion, pickled jalapeños, sweetcorn and black beans, all tossed with our Mexican spice mix. Blink and you’ll miss cooking it up – but those big, bold flavours? You won’t forget those in a hurry.
Plants 8
SWK: Source of protein
SWK: High fibre
quick cook
Serving size
Ingredients
- 1 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 4 tsp garlic paste (Garlic, Sea Salt, Citric Acid)
- 230g black beans (Rehydrated black beans, water, salt.)
- 140g sweetcorn (sweetcorn, water, salt)
- 200g passata (tomatoes, salt, citric acid)
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 handful of fresh coriander
- 1 onion
- 1 pepper
- 30g pickled sliced jalapeños (Jalapeno Peppers (56%), Water (40.10%), Salt (3%), Acetic Acid (0.90%))
- 200g wholewheat pasta (Wheat) (Whole Durum Wheat Flour (100%))
Nutritional Information
Calories: 608
Protein: 25g
Carbs: 119g
Fat: 5.4g
Ingredients
- 2 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 60g pickled sliced jalapeños (Jalapeno Peppers (56%), Water (40.10%), Salt (3%), Acetic Acid (0.90%))
- 8 x garlic paste (Garlic, Sea Salt, Citric Acid)
- 460g black beans (Rehydrated black beans, water, salt.)
- 2 onion
- 2 pepper
- 400g passata (tomatoes, salt, citric acid)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 handful of fresh coriander
- 400g wholewheat pasta (Wheat) (Whole Durum Wheat Flour (100%))
- 280g sweetcorn (sweetcorn, water, salt)
Nutritional Information
Calories: 608
Protein: 25g
Carbs: 119g
Fat: 5.4g
Quick-fix Mexican pasta
Say hola to this colourful celebration of veg and pasta, packed with fajita-style sliced red peppers and onion, pickled jalapeños, sweetcorn and black beans, all tossed with our Mexican spice mix. Blink and you’ll miss cooking it up – but those big, bold flavours? You won’t forget those in a hurry.
Cook time:
20 mins
Cuisine:
Mexican
Food group:
Vegan
Allergens: Celery, Wheat
Cooking Instructions
Before you start
- 1 large saucepan
- 1 large non stick frying pan
Boil the pasta
- Cook the pasta in boiling water for 8-9 mins, then drain.
Peel & dice
- Meanwhile, peel and finely dice the onions. Deseed the peppers and dice into 1cm squares.
Spice things up!
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the onions and peppers for 5 mins.
- Stir in the Mexican spice and garlic paste and cook for 1 min.
Simmer the sauce
- Drain and rinse the beans, drain the sweetcorn, and finely chop the sliced jalapeños.
- Add the beans, sweetcorn, jalapeños (to taste) and passata to the pan, crumble in half the stock cube and pour in 200ml boiled water (use all the stock and 300ml water for 4 portions). Stir well and simmer for 5-7 mins, until reduced slightly.
Herb & serve
- Finely chop the coriander.
- Stir the pasta and half the coriander into the sauce. Sprinkle over the remaining coriander and serve.