Southwestern Pasta

This Southwestern Pasta is a family friendly recipe that makes a great weeknight meal. Packed with veggies, this is a pasta recipe you can feel good about. Vegan Option.

Course Main Course

Cuisine American, Gluten Free, Healthy

Keyword pasta

Prep Time 10

Cook Time 22

Total Time 32

Servings

Calories 372kcal

Author Wendy Polisi

Ingredients

8 ounces fusilli pasta or any short pasta - gluten free
8 ounces turkey bacon diced (or tempeh bacon)
1 onion chopped
1 jalapeno seeded and diced
1 teaspoon minced garlic
1 teaspoon ancho chili powder see note
1 teaspoon smoked paprika
1 teaspoon garlic powder
¼ teaspoon cayenne pepper
½ teaspoon sea salt
¾ cup chicken broth or vegetable broth
15 ounces black beans drained and rinsed
2 cups corn kernels thawed
2 cups cherry tomatoes diced
3 ounces cheddar cheese shredded (or Daiya Shreds)
Cilantro for garnish

Instructions

Cook pasta according to package directions.
Meanwhile, in a large skillet, cook bacon on medium-high heat until crispy. Remove from pan with a slotted spoon.
Add onion and jalapeño to the pan, and cook for 7 to 8 minutes, until the onion begins to brown.
Add garlic, ancho chili powder, smoked paprika, garlic powder, cayenne and salt. Cook for 1 minute.
Add broth, black beans, corn and tomatoes. Bring to a simmer and cook for three minutes, until heated through.
Stir in drained pasta and cheddar cheese. Remove from heat.
Garnish with cilantro and serve warm.

Notes

To reheat, add ¼ cup of broth and heat gently in a saucepan.

If the spice list is a little much for you, feel free to use taco seasoning instead. The flavor will be different, but delicious.

Corn free? Just leave off the corn and add a diced red pepper to the onion mixture.

Nutrition