Southwest Pasta and Vegetables
Prep time:
15 minutes
Cook time:
20 minutes
Serves:
6
Ingredients
- 1 Tbsp. vegetable oil
- 1/2 cup chopped red onion
- 2 cloves garlic, minced
- 3 cups Kitchen Basics™ Unsalted Vegetable Stock
- 1 medium sweet potato, cubed into 1/2-inch pieces (about 1 lb.)
- 8 oz. uncooked cavatappi pasta (3 cups)
- 4 oz. 1/3 less fat cream cheese, softened
- 2 chipotle peppers in adobo sauce
- 2 Tbsp. fresh lime juice
- 1/2 tsp. kosher salt
- 1 can (15 oz.) black beans, rinsed and drained
- 1 pint cherry tomatoes, cut in half
- 1/2 cup coarsely chopped fresh cilantro
A lightly creamy, orange hued, chipotle-lime sauce surrounds pasta, sweet potatoes and black beans for a flavorful 1 pot dinner topped with fresh cherry tomatoes and cilantro. Vegetarian and a fun change of pace to pasta night. The secret to fuller flavor is the no-drain one-pan prep method where the pasta cooks in the stock which thickens the sauce so it clings perfectly.
Prep & Cook Instructions
- Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; cook 3 minutes, stirring constantly until onions are softened. Add stock and sweet potatoes; bring to a boil.
- Add pasta; reduce heat to medium-high and cook 10 minutes, stirring frequently to submerge pasta as much as possible. Some liquid will remain - DO NOT DRAIN.
- While pasta is cooking, add cream cheese, chipotle peppers, lime juice and salt to a food processor and pulse until pureed.
- Stir cream cheese mixture into cooked pasta. Stir in beans. Remove from heat, cover and let stand 3 minutes. Serve topped with tomatoes and cilantro.
