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.
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.
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).
Use These Fantastic Kitchen Tools For This Recipe From My Store:
- 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)
- Add all but the last 2 ingredients (beans and cheese) to a large pot. Stir, cover, and bring to a rolling boil.
- 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.
- 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.