Fusilli pasta with chile sauce and black bean fennel relish

This fresh, vibrant pasta is a great way to enjoy the goodness of vegetables

Recipe and photo provided by CanolaInfo.org
410 cal Serves 6
Prep time 0h 25m
Cook time 0h 5m
Total time 0h 30m
Fusilli pasta with shredded zucchini, fennel, feta and black beans

Ingredients

Directions

  1. Step 1

    To prepare chile sauce: In bowl, place chiles and cover with boiling water to rehydrate. Cover bowl with plastic wrap and let chiles sit 30 minutes. When chiles have rehydrated, remove from water, reserving 1 cup (250 mL) chile water for later use. Make slit down each chile, split them lengthwise and remove seeds. Be careful not to touch your eyes or other sensitive areas while handling chiles. Once completed, wash hands thoroughly.

  2. Step 2

    In food processor, add chiles, 1 cup (250 mL) reserved chile water, tomatoes, 1 cup (250 mL) black beans and canola oil. Purée until mixture is smooth and reserve for later use.

  3. Step 3

    Cook pasta according to package instructions. Drain pasta in colander but do not rinse with water.

  4. Step 4

    To prepare black bean relish: In bowl, combine zucchini, fennel, parsley, scallions, lemon, remaining black beans and canola oil. Set aside.

  5. Step 5

    In large saucepan, warm chile sauce over medium-low heat, stirring occasionally, 3-5 minutes, until heated. Remove from heat; add pasta and stir briefly to coat noodles with sauce.

  6. Step 6

    Transfer pasta to large serving bowl and add black bean-fennel relish to center of pasta. Garnish with feta cheese and serve.

Tips

  • * If you prefer less heat, substitute dried ancho or Anaheim chiles or use fewer New Mexican chiles.

  • ** To get 2 1/2 cups of black beans, you will need to purchase two 15-oz (426 mL) cans.

Nutritional information

Per serving (1 of 6)

Calories
410
Protein
16 g
Sodium
250 mg
Potassium
1143 mg
Total fat
10 g
Saturated fat
1.5 g
Cholesterol
5 mg
Carbohydrates
68 g
Fibre
16 g
Sugars
3 g
Added sugars
0 g

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