Mexican Linguine
Infuse your pasta night with vibrant flavors and a playful twist by trying this Mexican Linguine recipe! This dish combines the silky texture of linguine pasta with the bold, smoky notes of chili powder, ground cumin, and smoked paprika, creating a fiesta of flavors in every bite. Sweet corn, black beans, and fire-roasted diced tomatoes with green chilies add hearty texture, while a creamy sauce ties it all together for irresistible richness. Fresh cilantro, zesty lime juice, and a finishing sprinkle of cotija cheese bring authentic Mexican flair to this fusion masterpiece. Ready in just 40 minutes, this recipe is perfect for a quick, crowd-pleasing dinner that pairs comfort food with south-of-the-border inspiration.
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Recipe Information
Ingredients
- 12 ounces linguine pasta
- 2 tablespoons olive oil
- 3 cloves garlic
- 1 medium onion, finely diced
- 1 medium red bell pepper, diced
- 1 medium jalapeño, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon smoked paprika
- 1 teaspoon salt
- 1 cup black beans, rinsed and drained
- 1 cup sweet corn kernels, drained
- 1 cup heavy cream
- 1 14-ounce can diced tomatoes with green chilies (Rotel-style)
- 0.25 cup cilantro, chopped
- 1 tablespoon lime juice
- 0.5 cup shredded cotija cheese (or Parmesan)
Instructions
1. Bring a large pot of salted water to a boil. Cook the linguine pasta according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
3. Stir in the diced onion, red bell pepper, and jalapeño. Cook until the vegetables are softened, about 5 minutes.
4. Add the ground cumin, chili powder, smoked paprika, and salt. Stir to coat the vegetables evenly with the spices.
5. Add the black beans, corn kernels, and canned diced tomatoes with green chilies (including their juices). Stir well and let simmer for 5 minutes to allow the flavors to meld.
6. Reduce the heat to low and stir in the heavy cream. Simmer gently for 2-3 minutes until the sauce is creamy and slightly thickened.
7. Add the cooked linguine to the skillet, tossing to coat the pasta in the sauce. If the sauce is too thick, add some of the reserved pasta water, one tablespoon at a time, until the desired consistency is reached.
8. Remove from heat and stir in the fresh cilantro and lime juice.
9. Divide the Mexican Linguine among serving plates and sprinkle with shredded cotija cheese. Serve immediately and enjoy!
Nutrition Facts
Calories |
588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 1114 mg | 48% | |
| Total Carbohydrate | 55.1 g | 20% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 7.5 g | ||
| Protein | 16.4 g | 33% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 224 mg | 17% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 629 mg | 13% | |
*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.
