Pasta in Southwestern Sauce
Bring bold Southwestern flavors to your dining table with this irresistibly creamy Pasta in Southwestern Sauce. This recipe combines tender pasta with a vibrant sauce made from smoky chipotle chili, fire-roasted tomatoes, and hearty black beans, creating the perfect balance of spice and comfort. Bell peppers, sweet corn, and fresh cilantro add layers of texture and freshness, while Monterey Jack cheese and heavy cream bring a luscious, velvety finish. A hint of lime zest and juice brightens the dish, making every bite zesty and satisfying. Quick and easy to prepare in under 40 minutes, this dish is perfect for busy weeknights or casual entertaining. Whether you’re a fan of fusion cuisine or just love a flavorful pasta dish, this recipe is a must-try for your next meal!
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Recipe Information
Ingredients
- 12 oz pasta (penne, fusilli, or rigatoni)
- 2 tbsp olive oil
- 1 medium red onion, diced
- 1 medium bell pepper, diced (red or yellow)
- 3 cloves garlic cloves, minced
- 14 oz canned fire-roasted tomatoes
- 15 oz canned black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 1 cup heavy cream
- 1 cup Monterey Jack cheese, shredded
- 1 tbsp chipotle chili in adobo, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 cup fresh cilantro, chopped (plus more for garnish)
- 1 medium lime, zest and juice
Instructions
Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain the pasta and set it aside.
In a large skillet, heat the olive oil over medium heat. Add the diced red onion and bell pepper and sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the canned fire-roasted tomatoes (with their juices), black beans, and corn to the skillet. Stir to combine.
Mix in the chipotle chili, ground cumin, smoked paprika, salt, and black pepper. Let the mixture simmer gently for 5-6 minutes to meld the flavors.
Lower the heat and stir in the heavy cream and Monterey Jack cheese. Stir until the cheese is fully melted and the sauce is creamy.
Add the cooked pasta to the skillet and toss it with the sauce, ensuring every piece is well coated.
Stir in the chopped cilantro and lime zest, then squeeze in the lime juice. Give the pasta a final stir and taste for seasoning, adding more salt or pepper if needed.
Serve the pasta hot, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
2854 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.9 g | 197% | |
| Saturated Fat | 74.1 g | 370% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 5076 mg | 221% | |
| Total Carbohydrate | 275.7 g | 100% | |
| Dietary Fiber | 53.4 g | 191% | |
| Total Sugars | 44.8 g | ||
| Protein | 88.5 g | 177% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1183 mg | 91% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 3368 mg | 72% | |
*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.
