Southwestern Vegetarian Pasta
Get ready to elevate your weeknight dinner routine with Southwestern Vegetarian Pasta, a vibrant fusion of bold Tex-Mex flavors and comforting pasta goodness! This vegetarian dish features hearty penne pasta tossed in a creamy, spiced sauce made from sautéed bell peppers, red onions, black beans, sweet corn, and juicy diced tomatoes. Infused with the warmth of chili powder, cumin, and paprika, this recipe brings a southwestern flair that's perfectly complemented by a swirl of cream cheese and a zesty hit of lime juice. Optional jalapeño adds a kick, while fresh cilantro provides a refreshing herbal finish. Ready in just 35 minutes, this one-pan wonder is customizable and ideal for busy schedules. Top with melted Mexican blend cheese for an extra indulgent touch and serve warm for a comforting, flavor-packed meal that will delight vegetarians and omnivores alike! Perfect for SEO searches targeting "vegetarian pasta recipes," "southwestern pasta dishes," and "easy meatless dinners."
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Recipe Information
Ingredients
- 12 ounces Penne pasta
- 2 tablespoons Olive oil
- 1 medium Red bell pepper, diced
- 1 medium Yellow bell pepper, diced
- 1 medium Red onion, diced
- 3 cloves Garlic, minced
- 1 cup Black beans (canned), drained and rinsed
- 1 cup Corn kernels (canned or frozen)
- 1 15-ounce can Diced tomatoes (canned)
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 ounces Cream cheese
- 0.25 cup Cilantro, chopped
- 1 small Jalapeño, finely chopped (optional)
- 1 medium Lime, juiced
- 0.5 cup Shredded Mexican blend cheese (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente, then drain and set aside.
Heat the olive oil in a large skillet over medium heat. Add the diced red and yellow bell peppers and red onion, and sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for 30 seconds, until fragrant.
Add the black beans, corn, diced tomatoes (along with their juice), ground cumin, chili powder, paprika, salt, and black pepper to the skillet. Stir well to combine and simmer for 5 minutes.
Reduce the heat to low and stir in the cream cheese until fully melted and the sauce becomes creamy.
Add the cooked pasta to the skillet and toss to coat it evenly in the sauce.
Stir in the chopped cilantro, jalapeño (if using), and lime juice. Taste and adjust seasoning if needed.
If desired, sprinkle the shredded Mexican blend cheese on top and cover the skillet for 2 minutes, allowing the cheese to melt.
Serve warm, garnished with extra cilantro if desired. Enjoy your Southwestern Vegetarian Pasta!
Nutrition Facts
Calories |
486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.7 g | 29% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 1007 mg | 44% | |
| Total Carbohydrate | 57.9 g | 21% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 11.6 g | ||
| Protein | 16.0 g | 32% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 196 mg | 15% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 766 mg | 16% | |
*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.
