Ingredients
300g radiatori pasta
Olive oil
3 spring onion, finely chopped
1-2 tbsp chipotle paste
1 tbsp tomato purée
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
15g cornflour
500ml semi-skimmed milk
150g M&S cheddar, grated (plus extra for topping)
1 x 400g tin black beans, drained and rinsed
1 x 200g tin sweetcorn, drained and rinsed
Salt and black pepper
Crispy onions
To serve
Fresh coriander, leaves picked
Jarred jalapeños slices
Method
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Cook the radiatori in salted boiling water until al dente, then drain.
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Heat the olive oil in a large pan and soften the spring onion for 2 minutes until fragrant. Stir in the chipotle paste, tomato purée, garlic powder, onion powder and smoked paprika, cooking for 1 minute to bring out the smoky depth.
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Mix the cornflour with a splash of the milk to form a smooth paste, then pour into the pan along with the remaining milk. Stir continuously until the sauce thickens into a silky, pourable consistency. Add the cheddar and stir until melted and glossy. Taste to season with salt and pepper.
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Fold through the cooked pasta, black beans and sweetcorn. Top with a handful of extra cheddar and crispy onions.
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Place in the oven for 20 minutes until golden and bubbling. Finish with fresh coriander and jalapeños.
