Cheap, healthy, easy to make, versatile, and all of the ingredients are preserved so keep them in stock, and it's a great back-up for when you don't have time to shop! This really is a raid-the-cupboard, chuck-anything-in type dish, so experiment with whatever you have in. Here are a few of my own variations: Gluten-free or Brown pasta, Frozen peas or any vegetable you can think of, Chicken, Replace the chilli and jalapeno with oregano for a milder dish, Use rice instead of pasta for a hassle-free chilli
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Units: US | Metric
- 2 ounces pasta, enough for 2 portions (the exact amount will depend on your appetite)
- 1 (14 ounce) can tomatoes
- 1 (15 ounce) can baked beans
- 1 (15 ounce) can red kidney beans (or others of your choice)
- 140 g sweetcorn
- 1 jalapeno pepper (chopped)
- 1 teaspoon chili powder (or to taste)
- 1 teaspoon tomato puree or 1 teaspoon ketchup
- 1Boil the pasta.
- 2In a separate pan, heat the tomatoes and kidney beans until it begins to simmer.
- 3Add the baked beans and jalapeno.
- 4Add the sweetcorn to the pan with the pasta.
- 5Add chilli to the tomato mix, and tomato puree/ketchup if it needs thickening.
- 6Allow the tomato mix to boil, then leave on a low heat until the pasta and sweetcorn are done.
- 7Drain the pasta and sweetcorn and add to the pan with the tomato mix.
- 8Bring to the boil, stir and serve.
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Nutritional Facts for Spicy Student Pasta
Serving Size: 1 (734 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 675.1
- Calories from Fat 32
- Total Fat 3.5 g
- Saturated Fat 0.6 g
- Cholesterol 0.0 mg
- Sodium 976.8 mg
- Total Carbohydrate 137.0 g
- Dietary Fiber 29.8 g
- Sugars 26.2 g
- Protein 36.1 g