Pasta Mexicana
Experience the bold flavors of Mexico with this vibrant Pasta Mexicana recipe! This easy-to-make dish combines tender penne pasta with a medley of colorful vegetables, creamy cheddar cheese, and zesty spices like chili powder, cumin, and paprika, creating a fusion of comfort and spice. Black beans, sweet corn, and diced tomatoes with green chiles bring classic Mexican flair to every bite, while a splash of heavy cream adds a luscious, indulgent texture. Topped with fresh cilantro and a squeeze of lime for a bright finish, Pasta Mexicana is perfect for a weeknight dinner that’s satisfying, flavorful, and ready in just 35 minutes. Whether you're craving a unique twist on pasta or a crowd-pleasing vegetarian recipe, this dish delivers on all fronts!
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Recipe Information
Ingredients
- 12 oz penne pasta
- 2 tbsp olive oil
- 1 medium, diced yellow onion
- 3 cloves, minced garlic
- 1 medium, diced red bell pepper
- 1 medium, diced green bell pepper
- 1 small, finely chopped jalapeño
- 1 tsp ground cumin
- 2 tsp chili powder
- 1 tsp paprika
- 1 tsp salt
- 1 can (15 oz), drained and rinsed black beans
- 1 cup sweet corn kernels
- 1 can (10 oz) diced tomatoes with green chiles
- 1 cup heavy cream
- 1.5 cups, shredded cheddar cheese
- 0.25 cup chopped fresh cilantro
- 1 large, cut into wedges lime
Instructions
Bring a large pot of salted water to a boil and cook the penne pasta according to the package instructions until al dente. Drain the pasta and set it aside.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic, diced red and green bell peppers, and chopped jalapeño. Cook for an additional 3-4 minutes until the vegetables are tender.
Sprinkle the cumin, chili powder, paprika, and salt over the vegetables, stirring to coat evenly with the spices.
Add the black beans, sweet corn, and diced tomatoes with green chiles to the skillet. Mix well and cook for 5 minutes to allow the flavors to meld together.
Lower the heat and stir in the heavy cream. Cook for 2-3 minutes, stirring frequently, until the sauce is slightly thickened.
Add the drained pasta to the skillet and toss to combine with the sauce and vegetables.
Sprinkle the shredded cheddar cheese over the pasta and stir until the cheese is melted and fully incorporated into the dish.
Garnish with chopped fresh cilantro and serve hot. Squeeze fresh lime juice over each serving for a vibrant finishing touch. Enjoy!
Nutrition Facts
Calories |
2888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.5 g | 221% | |
| Saturated Fat | 88.6 g | 443% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 4885 mg | 212% | |
| Total Carbohydrate | 237.3 g | 86% | |
| Dietary Fiber | 41.4 g | 148% | |
| Total Sugars | 39.9 g | ||
| Protein | 90.3 g | 181% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1529 mg | 118% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 2301 mg | 49% | |
*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.
