Southwest Pasta

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

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  • Prep Time:
    15 minutes

  • Cook Time:
    20 minutes

  • Serves:
    6
Print Recipe

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

  1. 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.   
  2. 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.  
  3. While pasta is cooking, add cream cheese, chipotle peppers, lime juice and salt to a food processor and pulse until pureed. 
  4. 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. 

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