Southwestern Pasta
December 2nd, 2006
Stumble it!
I made this up today and it came out pretty well.
I started with some olive oil in a pan, and heated some spices in it: smoked paprika, chili powder, and cumin, all in generous amounts. When they became bubbly and fragrant, I added 1 can of mostly drained black beans, a heaping teaspoon of tomato paste, a splash of soy sauce, some frozen corn, and some mushroom stock powder.
All the while I was cooking pasta, and when it was done, I mixed it all together, and served it with some steamed totsoi and fresh shredded carrot. It was tasty enough that I think I’d make it again.
