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."

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

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.

Step 3

Stir in the minced garlic and cook for 30 seconds, until fragrant.

Step 4

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.

Step 5

Reduce the heat to low and stir in the cream cheese until fully melted and the sauce becomes creamy.

Step 6

Add the cooked pasta to the skillet and toss to coat it evenly in the sauce.

Step 7

Stir in the chopped cilantro, jalapeño (if using), and lime juice. Taste and adjust seasoning if needed.

Step 8

If desired, sprinkle the shredded Mexican blend cheese on top and cover the skillet for 2 minutes, allowing the cheese to melt.

Step 9

Serve warm, garnished with extra cilantro if desired. Enjoy your Southwestern Vegetarian Pasta!

Nutrition Facts

Serving size	(1574.8g)

Amount per serving	% Daily Value*
Calories	2656.9

Total Fat 94.8g	0%
Saturated Fat 38.0g	0%
Polyunsaturated Fat 4.3g
Cholesterol 164.5mg	0%
Sodium 4118.1mg	0%
Total Carbohydrate 379.6g	0%
Dietary Fiber 42.7g	0%
Total Sugars 37.9g
Protein 89.6g	0%

Vitamin D 12IU	0%
Calcium 743.7mg	0%
Iron 22.7mg	0%
Potassium 3158.8mg	0%

*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.

Source of Calories

Fat: 31.3%

Protein: 13.1%

Carbs: 55.6%