Ingredients:

• 200 g – whole Wheat Pasta shells
• 1 each – green and yellow peppers (halved)
• 50 g – mushrooms, sliced
• 50 g – black-eyed beans (soaked and boiled)
• 2 tbsp – fresh coriander, chopped
• 1 bunch – spring onions, chopped
• 1 – tomato, sliced
• 1/2 tbsp – Vinegar
• 1 tbsp – Olive oil
• 1 tsp – ground black pepper
• Salt to taste

Method:

1. Fry sliced peppers on a tawa till skin is slightly charred.
2. Cook pasta in boiling water with salt for 15 mins till it is soft and then drain.
3. Mix the vinegar, oil, fresh coriander and tomato slices.
4. Add the warm pasta and mix well.
5. Peel peppers, de-seed and slice them.
6. Add to the pasta with mushrooms, spring onions and beans.
7. Add pepper and salt.
8. Toss well and serve immediately or chill in refrigerator before serving.

Recipe courtesy of Keerthi