Ingredients
Serves 2-3
250g penne pasta
3 Tbsp olive oil
1 clove garlic, crushed
4 spring onions, chopped
1½ tspn cummin
1 tspn coriander powder
1 small red capsicum, sliced
420g red kidney beans
1¼ cups natural yoghurt
1 lemon, juiced and rind finely grated
salt and pepper to taste
Method
Cook pasta until al dente. Heat oil in pan, add garlic, spring onions, cummin, capsicum and cook for three minutes until softened.
Add beans to pan and remove from heat. Stir in yoghurt, coriander powder, lemon rind, juice and warm through on low heat (do not boil).
Gently toss yoghurt sauce through pasta and serve immediately.