Southwestern Pasta
Indulge in the vibrant flavors of Southwestern Pasta, a bold and creamy dish that perfectly marries zesty spices with wholesome ingredients. This quick and easy recipe pairs tender penne pasta with a colorful medley of sautéed bell peppers, black beans, and corn, all simmered in a luscious, spiced cream sauce infused with chili powder, smoked paprika, and cumin. Topped with melted cheddar cheese and a sprinkle of fresh cilantro, this hearty dish offers the perfect balance of smoky heat and creamy comfort. Ideal for busy weeknights, this Southwest-inspired pasta is ready in just 35 minutes and delivers big flavor with every bite. Perfect for fans of Tex-Mex cuisine, don’t forget to make it your own by adjusting the cayenne level for a personalized kick!
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Recipe Information
Ingredients
- 12 oz penne pasta
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 2 tbsp tomato paste
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 0.5 tsp cayenne pepper (optional)
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 0.25 cup cilantro, chopped (for garnish)
- 1 tsp (adjust to taste) salt
- 0.5 tsp black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Drain and set aside.
Heat the olive oil in a large skillet or sauté pan over medium heat.
Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the diced red and green bell peppers to the skillet. Cook for 5 minutes, stirring occasionally, until the peppers have softened.
Stir in the black beans, corn kernels, and tomato paste. Mix well to combine.
Sprinkle the chili powder, cumin, smoked paprika, cayenne (if using), salt, and black pepper over the vegetable mixture. Stir to evenly coat the ingredients with the spices.
Reduce the heat to low and pour in the heavy cream, stirring to create a creamy sauce.
Add the shredded cheddar cheese and stir until it melts and the sauce becomes smooth.
Add the cooked pasta to the skillet, tossing to coat the pasta evenly with the sauce.
Cook for 2-3 minutes, allowing the flavors to meld together. Adjust seasoning with additional salt and pepper, if needed.
Remove from heat and garnish with chopped cilantro before serving.
Nutrition Facts
Calories |
727 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.8 g | 50% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 954 mg | 41% | |
| Total Carbohydrate | 72.3 g | 26% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 11.2 g | ||
| Protein | 22.3 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 261 mg | 20% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 784 mg | 17% | |
*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.
