Southwestern Cheese and Pasta
Dive into the bold flavors of the Southwest with this creamy and comforting Southwestern Cheese and Pasta recipe! Featuring tender penne pasta smothered in a rich, velvety sauce made from a duo of cheddar and pepper jack cheeses, this dish gets its signature kick from aromatic spices like cumin, chili powder, and paprika. Loaded with hearty black beans, zesty diced tomatoes with green chilies, and sautéed onions and bell peppers, it’s a one-pan wonder that's perfect for a quick weeknight dinner. Topped with fresh cilantro and a squeeze of lime for a burst of freshness, this recipe is a crowd-pleaser that balances creamy indulgence with vibrant, spicy flair. Ready in just 35 minutes, it’s an easy, flavorful pasta recipe that’ll keep everyone coming back for seconds!
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Recipe Information
Ingredients
- 12 oz Penne pasta
- 2 tbsp Olive oil
- 1 medium Yellow onion, diced
- 1 medium Red bell pepper, diced
- 3 cloves Garlic, minced
- 1 tsp Ground cumin
- 1 tsp Chili powder
- 1 tsp Paprika
- 1 can (15 oz) Black beans, drained and rinsed
- 1 can (10 oz) Diced tomatoes with green chilies
- 1 cup Heavy cream
- 2 cups Shredded cheddar cheese
- 1 cup Shredded pepper jack cheese
- 2 tbsp Fresh cilantro, chopped
- 1 to taste Salt
- 1 to taste Black pepper
- 1 tbsp Fresh lime juice (optional)
Instructions
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
Add the diced onion and red bell pepper to the skillet. Sauté until softened, about 5 minutes.
Stir in the minced garlic, ground cumin, chili powder, and paprika. Cook for an additional 1-2 minutes until fragrant.
Add the black beans and diced tomatoes with green chilies to the skillet. Stir to combine and bring to a simmer. Let cook for 5 minutes to allow the flavors to meld.
Reduce the heat to low and stir in the heavy cream. Gradually add the shredded cheddar and pepper jack cheese, a handful at a time, stirring continuously until melted and smooth.
Season the sauce with salt and black pepper to taste. For added brightness, stir in the fresh lime juice if desired.
Add the cooked pasta to the skillet and toss until well coated in the sauce.
Sprinkle the chopped fresh cilantro on top and serve hot.
Nutrition Facts
Calories |
4102 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.8 g | 289% | |
| Saturated Fat | 125.2 g | 626% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 602 mg | 201% | |
| Sodium | 4731 mg | 206% | |
| Total Carbohydrate | 356.6 g | 130% | |
| Dietary Fiber | 44.5 g | 159% | |
| Total Sugars | 11.7 g | ||
| Protein | 156.1 g | 312% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 2662 mg | 205% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 2390 mg | 51% | |
*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.
