Creamy Southwest Noodles
Transform dinner into a bold and satisfying culinary experience with these Creamy Southwest Noodles! Featuring tender fettuccine coated in a luxuriously rich sauce made with heavy cream, cream cheese, and a touch of Parmesan, this dish boasts layers of smoky, spiced flavors from cumin, chili powder, and smoked paprika. Fresh veggies like vibrant red bell pepper, sweet corn, and diced tomatoes with green chilies are sautéed to perfection, adding bursts of color and texture. Ready in just 35 minutes, this easy pasta recipe is perfect for weeknight meals or entertaining guests. Garnish with fresh cilantro and a squeeze of lime for a fresh, zesty finish that perfectly complements the creamy, Southwestern-inspired flavors. This family-friendly dish is comforting, flavorful, and guaranteed to leave everyone asking for seconds!
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Recipe Information
Ingredients
- 12 ounces fettuccine noodles
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 1 cup frozen corn
- 3 large garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1.5 cups heavy cream
- 4 ounces cream cheese, softened
- 0.5 cup grated Parmesan cheese
- 1 can (10 ounces) canned diced tomatoes with green chilies, drained
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 4 pieces lime wedges (optional, for serving)
Instructions
Cook the fettuccine noodles according to the package instructions. Drain and set aside, reserving 1/2 cup of the pasta cooking water.
In a large skillet, heat the olive oil over medium heat.
Add the diced onion and red bell pepper to the skillet and sauté for 5 minutes, or until softened.
Stir in the frozen corn and minced garlic, cooking for an additional 2 minutes until fragrant.
Sprinkle the cumin, chili powder, and smoked paprika over the vegetables. Stir to coat evenly.
Pour in the heavy cream and bring to a gentle simmer. Stir in the softened cream cheese, allowing it to melt into the sauce, and then add the grated Parmesan cheese. Mix until smooth and creamy.
Add the drained diced tomatoes with green chilies, salt, and black pepper. Stir to combine.
Fold the cooked fettuccine noodles into the sauce. If the sauce is too thick, add the reserved pasta water a little at a time until you reach your desired consistency.
Taste and adjust seasonings as needed.
Garnish with fresh cilantro if desired, and serve with lime wedges on the side for a zesty finish.
Nutrition Facts
Calories |
904 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.4 g | 67% | |
| Saturated Fat | 27.0 g | 135% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 926 mg | 40% | |
| Total Carbohydrate | 86.8 g | 32% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 12.2 g | ||
| Protein | 20.1 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 181 mg | 14% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 469 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
