Southwestern Pasta Cheese
Get ready to tantalize your taste buds with Southwestern Pasta Cheese—a comforting fusion of creamy pasta and bold Tex-Mex flavors! This hearty dish combines al dente penne or rotini with a rich, velvety cheese sauce infused with smoky paprika, zesty chili powder, and cumin for an irresistible kick. Packed with black beans, sweet corn, and diced tomatoes with green chilies, it delivers vibrant color and robust flavor in every bite. Topped with melting sharp cheddar and Monterey Jack, and finished with a sprinkle of fresh cilantro and a squeeze of lime, this quick and easy one-pan wonder is perfect for busy weeknights or casual entertaining. Indulge in the ultimate cheesy southwestern pasta perfection!
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Recipe Information
Ingredients
- 12 oz pasta (penne or rotini)
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 0.5 tsp smoked paprika
- 14.5 oz diced tomatoes with green chilies (Rotel-style)
- 1 cup black beans, drained and rinsed
- 1 cup frozen corn
- 1.5 cups heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 0.25 cup cilantro, chopped (optional)
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 whole lime, cut into wedges (optional)
Instructions
Cook the pasta according to package instructions until al dente. Drain and set aside.
In a large skillet or saucepan, heat olive oil over medium heat.
Add the diced onion and sauté for 3-4 minutes, until softened.
Stir in the minced garlic, ground cumin, chili powder, and smoked paprika. Cook for 1-2 minutes until fragrant.
Add the diced tomatoes with green chilies, black beans, and frozen corn to the skillet. Stir to combine, then cook for 3-4 minutes until heated through.
Pour in the heavy cream, stirring continuously to combine. Allow the mixture to simmer gently for 2-3 minutes.
Gradually add the shredded cheddar and Monterey Jack cheeses to the pan. Stir until the cheese is fully melted and the sauce is smooth.
Season the sauce with salt and black pepper, adjusting to taste.
Add the cooked pasta to the skillet and toss to coat evenly in the cheese sauce.
Remove from heat and garnish with chopped cilantro, if desired.
Serve immediately with lime wedges on the side for a fresh citrus kick, if preferred.
Nutrition Facts
Calories |
3852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 263.7 g | 338% | |
| Saturated Fat | 145.6 g | 728% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 700 mg | 233% | |
| Sodium | 4799 mg | 209% | |
| Total Carbohydrate | 228.7 g | 83% | |
| Dietary Fiber | 35.7 g | 128% | |
| Total Sugars | 25.1 g | ||
| Protein | 130.2 g | 260% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 2692 mg | 207% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 2432 mg | 52% | |
*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.
