Description
This creamy pasta dish is enriched with kidney beans, fresh vegetables, and topped with cheese, making it a satisfying meal.
Ingredients
Scale
- 8 ounces dry shell pasta (reserve 1/2 cup of the cooked pasta water)
- 1 tablespoon extra virgin olive oil
- 1/2 medium yellow onion (diced)
- 1 medium green bell pepper (roughly chopped)
- 1/4 teaspoon table salt
- 3 cloves garlic (minced)
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon dry oregano
- 10 ounces can diced tomatoes with green chiles
- 15 ounces can kidney beans (drained and rinsed)
- 1/4 cup chopped cilantro (plus more for topping)
- 1/2 cup sour cream (plus more for topping)
- 1 cup shredded sharp cheddar
- 1/4 cup sliced green onions (for topping)
Instructions
- Cook pasta according to package instructions in well-salted water. Reserve 1/2 cup cooked pasta water, then drain the pasta and set aside.
- While the pasta is cooking, heat a Dutch oven or medium stock pot over medium-high heat. Drizzle with olive oil. Once hot, add the chopped onion, bell pepper, and 1/4 teaspoon salt. Sauté until the onions are softened and golden, about 6-8 minutes.
- Add in minced garlic and sauté a minute more, or until aromatic.
- Add the chili powder, cumin, and oregano. Cook for about 30 seconds, stirring consistently.
- Stir in the tomatoes and chiles with juices, drained kidney beans, and cilantro. Continue cooking over medium high heat until warmed through, about 1-2 minutes.
- Reduce heat to low. Add the sour cream and reserved pasta water, whisking until a sauce forms.
- Stir in the cooked pasta and shredded cheese. Heat until the cheese is melted and everything is warmed through, about 1-2 minutes.
- Taste for salt. Serve topped with fresh chopped green onions and additional cilantro if desired. Enjoy!
Notes
- This dish can be adapted with any vegetables you have on hand.
- For a spicier kick, add more chili powder or fresh jalapeños.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 30mg