Vegetarian Spaghetti with Beans and Corn

    35 minutes

    This is quick, easy and a nice change of pace. Spice things up with cumin and hot chilli sauce.

    20 people made this

    Serves: 8 

    • 1 tablespoon olive oil
    • 1 onion, chopped
    • 450g tomato-based pasta sauce
    • 420g canned south american black beans, rinsed and drained
    • 420g canned kidney beans
    • 155g corn kernels
    • 2 teaspoons ground cumin
    • 1 dash hot chilli sauce
    • salt and freshly ground black pepper to taste
    • 500g spaghetti
    • 2 tablespoons freshly grated parmesan cheese

    Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Heat the olive oil in a large frying pan over medium heat and fry the onion until tender. Add the pasta sauce, black beans, kidney beans and corn, and mix well. Stir in the cumin, hot pepper sauce, salt and pepper. Simmer for 15 to 20 minutes.
    2. Meanwhile, cook spaghetti in a large pot of boiling salted water until al dente. Drain.
    3. Return spaghetti to pot, add sauce and toss. Serve with grated parmesan cheese.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (15)


     -  29 Dec 2011


    While I love the flavor of beans and corn, and the cumin was a great touch, this recipe was not a hit in our house. My husband (ever the eater) did not finish his plate at dinner that night or for leftovers at lunch the next day. My sister also said she would eat it but would not make it, request it, or really even be happy about it being cooked. My opinion, the balance between pasta and veggies is good. This way you can each more than you should without feeling too bad since it is about half veggies. But there is something that is just not right about the flavor. Oh yeah, it is really filling...which is good. Good to try once....but not to repeat.  -  06 Jan 2005  (Review from Allrecipes USA and Canada)


    Thank you! My husband and I really enjoyed this recipe. It does make a lot though, so I put the leftovers in hot, sterilized jars and put them in the oven at 275 for 20 minutes with lose fitting lids. once out of the oven you can tighten the lids (carefully). Once the lid seals you've got extra canned sauce for future use. It works really well, and you'll get to enjoy this yummy sauce again, and again without the added effort of making it. =)  -  09 Sep 2007  (Review from Allrecipes USA and Canada)