Spicy Mexican Pasta with Beans and Corn

Spicy Mexican Pasta with Beans and Corn

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Dish up this pasta dish with a slight chilli kick while supporting your favourite soccer team.

  • Recipe serves3
  • Preparation time15 minutes
  • Cooking time25 minutes


  • 2 tablespoons Olive oil
  • 2 Onions, chopped
  • 2 Baby marrows, diced
  • 450 millilitres Water
  • 15 millilitres Stork Margarine
  • 1 KNORR Napoletana Pasta & Sauce
  • 1 Red chilli, deseeded
  • ½ cup Frozen Corn, thawed
  • 400 gram Tin Red Kidney Beans, drained
  • 1 Tomato, chopped
  • 1 pinch Robertson’s Salt and Pepper to taste


  • In a frying pan heat oil. Sauté onions and baby marrow.
  • Add water and margarine, bring to the boil.
  • Stir in KNORR Napoletana Pasta & Sauce, cook for 8-10 minutes, stirring continuously.
  • Stir in the red chilli, corn, kidney beans and tomato, season with salt and pepper.
  • Stir gently until heated through.
  • Serve in beautiful Mexican bowls with lime wedges.