TexMex Roasted Red Pepper Pasta
This TexMex Roasted Red Pepper Pasta is vibrant and satisfying! A perfect blend of smokiness and creaminess that will impress everyone.
Servings: 4 servings
Ingredients
Ingredients:
- 8 oz. pasta of choice such as penne or fusilli
- 2 large red bell peppers roasted
- 1 small white onion quartered
- 4 cloves garlic whole
- 1 tablespoon flour for thickening
- 14.5 oz. low sodium chicken broth or vegetable broth
- 0.5 tsp salt
- 0.5 tsp chipotle chili powder
- 0.25 tsp cumin
- 0.25 tsp smoked paprika
- 0.25 tsp pepper
- 8 oz. cream cheese cubed
- 3/4 cup black beans rinsed and drained
- 1 cup fresh spinach packed
- to taste Cilantro optional, for garnish
Instructions
Instructions:
- 1. Preheat your oven to 400°F (200°C). Roast halved red bell peppers, quartered onion, and garlic cloves drizzled with olive oil for 25-30 minutes.
- 2. Cook pasta according to package instructions until al dente, then drain.
- 3. Transfer roasted vegetables to a blender with chicken broth, flour, chipotle chili powder, cumin, smoked paprika, and pepper. Blend until smooth.
- 4. In a skillet over medium heat, pour in the blended sauce. Add cream cheese and stir until melted.
- 5. Stir in black beans and fresh spinach, cooking until spinach wilts, about 2-3 minutes.
- 6. Add cooked pasta to skillet and toss until well coated in sauce. Add more broth if the sauce is too thick.
- 7. Serve warm, garnished with cilantro if desired.
Equipment
- Blender or food processor
- Large pot
- Skillet
- Measuring cups and spoons
- Knife and cutting board
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This dish can be frozen for up to a month; cool before freezing.
- Adjust the spice level by varying the amount of chipotle chili powder.
- Use Greek yogurt or dairy-free cream cheese as a lighter alternative to cream cheese.
- Feel free to customize with your favorite proteins!