Fusilli pasta with chile sauce black bean fennel relish

This fresh, vibrant pasta is a great way to enjoy the goodness of vegetables
Fusilli pasta with shredded zucchini, fennel, feta and black beans
6 servings / 30 min

Prep 25 min / Cook 5 min


Chile sauce:

  • 8 dried New Mexican chiles*
  • Boiling water, as needed 
  • 1 cup (250 mL) fire-roasted tomatoes, drained 
  • 1 cup (250 mL) black beans, drained and rinsed** 
  • 1 tbsp (15 mL) canola oil 
  • 10 oz (300 g) whole-grain fusilli pasta or other spiral-shaped pasta

Black bean - fennel relish:

  • 1 small zucchini, grated
  • 1 small fennel bulb, cut in half, cored and thinly sliced
  • 2 tbsp (25 mL) finely chopped parsley 
  • 2 scallions, thinly sliced
  • 1 lemon, zested and juiced
  • 1 1/2 cups (375 mL) black beans, drained and rinsed** 
  • 1 tbsp (15 mL) canola oil 
  • 1/4 cup (50 mL) feta cheese for garnish 
  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. 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. Cook pasta according to package instructions. Drain pasta in colander but do not rinse with water.
  4. To prepare black bean relish: In bowl, combine zucchini, fennel, parsley, scallions, lemon, remaining black beans and canola oil. Set aside.
  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. Transfer pasta to large serving bowl and add black bean-fennel relish to center of pasta. Garnish with feta cheese and serve. 

* 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
  • 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 
  • Sodium: 250 mg
  • Potassium: 1143 mg