pasta with black beans, squash and corn

Rio pasta with black beans, squash and corn

This delicious and unusual recipe for pasta with black beans, squash and corn is inspired by the Olympics, which are starting in under a fortnight in Rio de Janeiro, Brazil.
Course Main Course
Cuisine Brazilian
Keyword pasta with black beans
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Author Mandy Mazliah


  • 1 tbsp Bertolli with butter
  • 1 onion chopped
  • 2 cloves of garlic chopped
  • 350 g butternut squash peeled and diced into 1cm pieces (prepared weight)
  • 150 g sweetcorn tinned, fresh or frozen
  • 400 g tin of black beans
  • 50 g chopped coriander replace with parsley if you don't like coriander
  • 1 lime cut into wedges
  • 300 g dried pasta eg penne or bertollini pasta
  • Salt and pepper to taste
Metric - US Customary


  1. Bring a large pan of water to the boil.
  2. Heat the Bertolli in a large frying pan over a medium heat. Once melted add the onion and cook, stirring frequently for 5-7 minutes until softened. Stir in the garlic and cook for a further minute.
  3. If using dried pasta put the pasta into the pan and cook until al dente. The Bertollini pasta only takes a couple of minutes to cook so you can do this just before the sauce is cooked.
  4. Add the butternut squash to the pan, along with a ladleful of cooking water from the pasta. Reduce the heat and cover, stirring occasionally for 10 minutes, or until the squash is soft.
  5. Cook the bertollini pasta now if using.
  6. Stir in the corn and black beans and warm through. If you're using fresh corn you may need to cook for a little longer and add a little more water.
  7. Drain the pasta and mix with the vegetables. You can either stir the coriander through, or serve it at the table along with the lime wedges for people to help themselves.
  8. Season to taste, or serve salt and pepper at the table for the adults to add if you're serving this to children too.