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Mac & Chill

Yields6 Servings

 500 g Bio XXI Penne Pasta
 200 g White Beans (canned)
 200 g Black Beans (canned)
 100 g Corn
 250 g Yellow Onion
 400 g Fresh Tomatoes
 150 g Tomato Sauce
 300 g Green Bell Peppers
 2 Garlic Cloves (large)
 3 cups Vegetable Stock
 200 g Danbo or Cheddar Cheese (vegetarian friendly versions)
 Salt & Pepper to taste
 Chili Powder or Flakes to taste

Cook the Bio XXI Penne pasta for 2 minutes less than the recommended instructions on the box.


Rinse and clean all the vegetables.


Chop the onions, tomatoes and bell peppers into small squares.

Chop the garlic cloves finely.


Heat a large saucepan (must be able to take all ingredients plus the pasta), add a little oil and fry the onion and garlic until they are tender and transparent, add the chopped tomatoes and the bell pepper, cook until tender.


Season to taste with salt, pepper, and chili. Mix well.


Mix in the vegetable stock, the tomato sauce, the beans, and the corn and boil for about 15 to 20 minutes until all the ingredients are concentrated and well mixed. You can add more vegetable stock if it gets too dry.


When the sauce is done, add the pasta and mix carefully.


Before serving, add the grated cheese on top and let it melt.

Nutrition Facts

Servings 0