Sexual Healing Mexican Pasta With Chili Powder
Freeze cooked pasta in individual portions for quick and easy weeknight dinners.
People: 1
25 min


Bell Pepper
1 tsp
Chili Powder
2 Clove
40 gr.
Green Beans
50 gr.
Kidney Beans
0.75 tbsp
60 gr.
25 gr.
15 ml
40 gr.
2 tbsp
Tabasco Sauce
1 tbsp
Vegetable Oil

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  1. Wash and cut your green beans so that they all have a similar size and shape.
  2. Cut and squeeze your lime so you can use the juice later.
  3. Finely chop your bell pepper, garlic and onion.

Heating Steps

  1. Toast peanuts on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.
  2. Boil pasta according to the instructions on the package and save about a 1/4 cup of the pasta water when draining.
  3. Heat vegetable oil in a pan and add garlic and onion, chili powder and fry at lower temperature for several minutes.
  4. Turn up the heat to medium and add Bell Pepper, Green Beans, Kidney Beans and Spinach to your pan and fry for 5 minutes.
  5. Add salsa and tabasco sauce to your pan and mix.
  6. Add the reserved pasta water to your frying pan and bring to a boil to thicken the sauce. Add salt and pepper to taste.

Finishing Touches

  1. Add your cooked pasta to your pan and mix evenly.
  2. Add lime and mix.
  3. Add Peanuts on top.