Prep Time: 15 min
Cook Time: 20 min
1 Place a large pot of water on to boil.
2 Combine the tomatoes, kidney beans, green chilies, chili powder, paprika, cumin and oregano in a bowl and set aside.
3 Place the water and sherry in a large non-stick saute pan. Add the onion, mushrooms and garlic and cook, stirring frequently, until the liquid has evaporated, about 15 minutes.
4 Meanwhile drop the pasta into the boiling water and cook until tender.
5 Add the tomato mixture to the onions and mushrooms and cook until heated through, about 5 minutes. Add the cornstarch mixture, cook and stir until thickened.
6 Drain the pasta and place in a bowl. Pour the tomato-vegetable mixture over the pasta and toss gently to mix.