Follow The Wholesome Dish On:

Dec 162013

One Pot Wonder Southwest Pasta

One pot wonder southwest pasta is a vegetarian meal that only takes 25 minutes to prepare from start to finish.

I’m obsessed with this one pot method for cooking pasta.  And it seems like everyone else is too since my other one pot wonder recipes have been shared/pinned HUNDREDS OF THOUSANDS of times (Pasta Con Broccoli, Chicken Lo Mein).

If you are not familiar with the one pot wonder method, you simply put uncooked pasta, veggies, seasoning, and broth into a large pot, cover it, and let it cook for about 12-15 minutes.  That’s it!  The pasta absorbs the cooking liquid and creates an almost creamy sauce.

One Pot Wonder Southwest Pasta

This southwest style pasta gets a spicy kick from a can of Rotel (tomatoes and green chilies) and taco seasoning.  Sweet corn kernels and bell pepper provide a nice contrast of flavors.

One Pot Wonder Southwest Pasta

This dish is healthy without tasting like health food.   It has lots of veggies, black beans, and whole wheat pasta so it’s packed with vitamins/minerals and fiber.  If you’re not a fan of whole wheat pasta, regular pasta can be substituted.

The main protein source in this pasta is canned black beans.  So, it’s perfect for vegetarians and those people that practice Meatless Mondays (going vegetarian one day a week).

One Pot Wonder Southwest Pasta

One Pot Wonder Southwest Pasta Recipe
Serves: 8
Prep time:
Cook time:
Total time:
  • 1 13.5 oz. box of whole wheat rotini (or any pasta you like)
  • 2 cups frozen corn kernels
  • 1 medium green bell pepper cut into thin strips
  • ½ medium red onion, sliced
  • 1 15 oz. can Rotel canned tomatoes and chilies (I used the Mexican blend with lime and cilantro)
  • ¼ cup taco seasoning (I used Old El Paso, medium)
  • 1 tsp. salt (if the taco seasoning you use contains a lot of salt, you may want to reduce this)
  • 2 tsp. extra virgin olive oil
  • 4 cups fat-free chicken (or vegetable) broth
  • 1 15 oz. can black beans, drained and rinsed
  • ¼ cup Mexican cheese blend, plus more for topping (Optional)
  1. Add all but the last 2 ingredients (beans and cheese) to a large pot. Stir, cover, and bring to a rolling boil.
  2. Reduce heat to medium-low and cook, covered, for 12-15 minutes, stirring occasionally. There should be ¼ to ½ inch of liquid in the bottom of the pot when it is done.
  3. Remove from heat. Stir in the black beans and cheese (optional). Let it rest for 5 minutes to warm the beans, melt the cheese, and absorb the excess liquid.
Nutrition Information
Serving size: 1 cup Calories: 320 Fat: 4.2 Saturated fat: 0.9 Carbohydrates: 60.1 Fiber: 7.4 Protein: 11.7

  7 Responses to “One Pot Wonder Southwest Pasta”

  1. Have you tried Brown Rice Pasta or Corn Pasta (for gluten-free folks) in these One Pot Wonder dishes? I am wondering if they would produce the same sauce consistency and if the cooking times would need to be adjusted.

    • Hi Kellie. I have had a couple of readers inform me that they had good luck with rice pasta, specifically Trader Joes brown rice pasta and Tinkyada gluten-free pasta. However, they said that the rice pasta didn’t seem quite as absorptive as traditional pasta and that it seemed to clump together a little easier.
      So, if I were going to use rice pasta, this is what I would try.
      Cut the broth to 3 1/2 cups (instead of 4 cups) and stir every 3 minutes to prevent clumping.
      I don’t have any information on how corn pasta would work in this type of dish. Sorry.
      I should also probably mention that other readers have said that quinoa noodles do not work well.
      Hope this helps.

  2. This was awesome. I used the Barilla pasta with added protein, and I threw in a big handful of spinach right before I ate it, which wilted perfectly. I also used Cubanelle peppers rather than green peppers, because they are far cheaper and have a medium heat. Great recipe. Cheap and easy!

    • Jessamin,
      I love the cubannelle and spinach ideas! I’m so glad you enjoyed this recipe. Thanks!

  3. Made this recipe this week – it’s absolutely excellent. This is definitely going to be a staple in the menu rotation from now on. The only thing I changed was I used Habanero Heat cheese to give it a bit of kick.

  4. I added ground beef to this and the family loved it! Almost like a homemade hamburger helper, only healthier!

 Leave a Reply



You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>