If you’re looking for a dinner that boasts bold flavors while being simple to prepare, look no further than this TexMex Roasted Red Pepper Pasta. This dish combines the smokiness of roasted red peppers with a creamy, dreamy sauce that will have you swooning with every bite. Plus, it’s versatile enough to serve as a comforting weeknight meal or a crowd-pleasing dish for gatherings. Let’s dive into the deliciousness that awaits!

What You’ll Love About This Recipe

This TexMex Roasted Red Pepper Pasta is not just a feast for the senses; it’s also packed with nutrients and flavor. Here’s why you’ll adore it:

– The creamy texture of the sauce pairs perfectly with the pasta, making each bite feel indulgent.
– The roasted red peppers add a sweet smokiness that elevates the dish.
– It’s customizable! Add chipotle chicken for a protein boost, or keep it vegetarian with black beans and spinach.
– It’s quick to prepare, making it an ideal choice for busy weeknights.

Gather These Ingredients

To whip up this delightful TexMex Roasted Red Pepper Pasta, you’ll need the following ingredients:

8 oz. pasta of choice
1 Recipe Chipotle Chicken (optional)
2 large red bell peppers, seeds and membranes removed, cut in half
1 small white onion, peeled and quartered
4 garlic cloves, peeled
1 tablespoon flour
1 (14.5 oz) low sodium chicken broth
1/2 tsp EACH salt, chipotle chili powder
1/4 tsp EACH cumin, smoked paprika, pepper
8 oz. cream cheese, cubed and softened
3/4 cup black beans, rinsed and drained
1 cup packed fresh spinach, chopped
Cilantro (optional, for garnish)

Tools of the Trade

To make your cooking experience seamless, gather these tools:

Blender or Food Processor: For creating a smooth sauce.
Large Pot: To cook the pasta to perfection.
Skillet: For sautéing vegetables and mixing everything together.
Measuring Cups and Spoons: For precise ingredient measurements.
Spatula: For mixing and combining ingredients in the skillet.

Stepwise Method: TexMex Roasted Red Pepper Pasta

Step 1: Roast the Red Peppers

Preheat your oven to 450°F (232°C). Place the halved red bell peppers, quartered onion, and garlic cloves on a baking sheet. Drizzle with olive oil and season with a pinch of salt. Roast for about 20-25 minutes, or until the peppers are charred and tender.

Step 2: Cook the Pasta

While the veggies are roasting, bring a large pot of salted water to a boil. Add your pasta of choice and cook according to package instructions until al dente. Drain and set aside.

Step 3: Blend the Sauce

Once the peppers, onion, and garlic are roasted, transfer them to a blender or food processor. Add the flour, chicken broth, salt, chipotle chili powder, cumin, smoked paprika, and pepper. Blend until smooth and creamy.

Step 4: Prepare the Creamy Mixture

In a large skillet over medium heat, add the blended sauce. Stir in the cream cheese until fully melted and incorporated. This will create a luscious base for your pasta.

Step 5: Combine Everything

Add the black beans and chopped spinach to the sauce, stirring until the spinach wilt. Finally, fold in the cooked pasta, ensuring every piece is coated in that delicious TexMex Roasted Red Pepper sauce.

Step 6: Serve and Garnish

Serve the pasta warm, garnished with fresh cilantro if desired. Enjoy your scrumptious TexMex Roasted Red Pepper Pasta with friends and family!

Smart Substitutions

If you’re looking to mix things up or need alternatives, consider these substitutions:

Pasta: Use gluten-free pasta for a gluten-free option.
Cream Cheese: Swap with dairy-free cream cheese or cashew cream for a vegan alternative.
Black Beans: Substitute with chickpeas or lentils if preferred.
Spinach: Kale or Swiss chard can be great leafy greens to use instead.

Author’s Commentary

This TexMex Roasted Red Pepper Pasta is seriously a game changer in my kitchen. The combination of roasted veggies and creamy sauce is simply irresistible. I love how versatile this recipe is; you can easily add in leftover chicken, or even shrimp, to make it heartier. Plus, it’s a great way to sneak in some veggies for a wholesome meal. I often make a double batch to have leftovers for lunch throughout the week!

Storage Pro Tips

If you find yourself with leftovers (which is quite possible since this dish is so delicious), here’s how to store them:

Refrigeration: Store in an airtight container in the fridge for up to 3 days.
Freezing: This pasta can be frozen for up to 2 months. Just be sure to thaw it in the fridge before reheating.
Reheating: Warm it on the stovetop with a splash of chicken broth or water to loosen the sauce.

Reader Questions

Can I make this pasta dish vegetarian?

Absolutely! Just omit the optional chipotle chicken and rely on the black beans for protein. This recipe is naturally vegetarian-friendly.

What type of pasta works best for this recipe?

You can use any pasta you prefer! Penne, fusilli, or spaghetti would all work wonderfully in this TexMex Roasted Red Pepper Pasta.

How spicy is the dish with the chipotle chili powder?

The spice level can vary based on the brand of chipotle chili powder you use. If you’re sensitive to heat, start with less and adjust to your taste.

Can I use jarred roasted red peppers instead of fresh?

Yes, jarred roasted red peppers are a great time-saver and can be used in place of fresh ones. Just be sure to drain and rinse them before blending.

Ready to Cook?

Gather your ingredients and tools, and get ready to enjoy the vibrant flavors of TexMex Roasted Red Pepper Pasta. This dish is sure to become a favorite in your household. Happy cooking!