If you love bold flavors and cozy one-pan meals, this Rustic Southwest Pasta Skillet is going to be your new go-to. It’s the perfect mix of smoky spices, tender pasta, hearty beans, and colorful veggies—all cooked together in one skillet for a dinner that’s simple, satisfying, and packed with flavor. Rustic Southwest Pasta Skillet is rustic in the best way: unfussy, warm, and filling, with just the right amount of kick.
This dish takes inspiration from Southwest flavors—think cumin, paprika, garlic, and chili—with the comfort of a creamy pasta dish. You don’t need a lot of fancy ingredients or cooking steps. Just toss everything in a skillet, stir it up, and let the magic happen. Whether you’re feeding a hungry family or meal-prepping for the week, this Rustic Southwest Pasta Skillet is a total winner.
I came up with this recipe one night when I wanted something hearty but didn’t want to spend an hour cooking (or cleaning up). I had some pasta, a can of black beans, a few bell peppers, and a half-used jar of salsa. I tossed them into a skillet with some spices and plant milk, added some corn and onions, and let it simmer until the pasta was tender and creamy.
The first bite of Rustic Southwest Pasta Skillet totally surprised me—it had that smoky, zesty Southwest taste with all the creamy, cozy goodness of a pasta bake. Ever since then, I’ve made it on lazy Sundays, hectic weeknights, and even for potlucks. Rustic Southwest Pasta Skillet is the kind of dish that feels fun and comforting all at once.
Table of Contents
Why You’ll Love This Recipe
- One-Skillet Meal – Easy cleanup and no extra pots.
- Southwest-Inspired Flavors – Smoky, zesty, and just a little spicy.
- Hearty & Filling – Packed with beans, corn, pasta, and veggies.
- Totally Vegan – No dairy or meat, just wholesome plant-based ingredients.
- Weeknight-Friendly – Comes together fast and makes great leftovers.
Health Benefits of Rustic Southwest Pasta Skillet
Even though it feels like comfort food, this dish is full of nutrition:
- High in Fiber – Thanks to the beans, corn, and whole wheat pasta (if you use it).
- Plant-Based Protein – Black beans and corn provide a solid protein boost.
- Loaded with Antioxidants – Bell peppers and tomatoes are rich in vitamins A and C.
- Dairy-Free – A creamy texture without the heavy cream or cheese.
- Low in Saturated Fat – Keeps things heart-healthy and light.
When to Make Rustic Southwest Pasta Skillet
- Busy Weeknights – Quick, easy, and filling after a long day.
- Family Dinners – Kids and adults will both love the flavors.
- Meal Prep – Makes a big batch that stores and reheats well.
- Potluck Favorite – Easy to transport and serve in one dish.
- Comfort Food Cravings – When you want something cozy with a kick.
Chef’s Notes: Rustic Southwest Pasta Skillet
- Control the Creaminess – Start with half the crema and sour cream, then add more to taste. It’s easier to amp up the richness than to take it back!
- Spice Level Flexibility – Not into too much heat? Cut back on the hot sauce or leave it out altogether. Like it fiery? Add a pinch of cayenne or a splash more hot sauce before serving.
- Beef Browning Tip – For maximum flavor, let the beef sit in the hot pan undisturbed for a minute or two before stirring. This creates those tasty caramelized bits that add depth.
- Reserve the Water – Don’t forget to set aside that pasta water—it’s the secret to a silky, emulsified sauce that clings to every bite.
- Add-Ins Welcome – Want to bulk it up or add freshness? Stir in canned black beans, sweet corn, or halved cherry tomatoes during the final mix for a fun twist.
- Garnish Matters – Those scallion greens aren’t just for color—they add a fresh, oniony pop that brightens up the whole dish. Don’t skip them!
- Make It a Casserole – You can transfer the finished pasta to a baking dish, top with extra cheese, and broil for a few minutes for a bubbly, crusty finish.
Rustic Southwest Pasta Skillet
4
5
minutes28
minutes1010
kcal2
minutes35
minutesImmerse yourself in a bowl of bold, fusion flavors with our Rustic Southwest Pasta Skillet. This dish marries tender ground beef with perfectly twisted cavatappi, vibrantly sautéed poblano peppers and fresh scallions, all enveloped in a rich, creamy sauce boosted by a smoky red pepper crema and a hint of hot sauce. With every bite, experience an explosion of zesty, comforting goodness ideal for a quick weeknight dinner or a festive dinner party. Elegant yet effortless, this skillet sensation brings together the best of Italian and Tex-Mex influences for an unforgettable meal.
Ingredients
- Fresh Produce
2 medium poblano peppers washed, deseeded, and sliced into thin strips
4 scallions whole green onions, whites separated from greens
- Meat Protein
20 oz ground beef lean ground beef
- Dry Packaged Goods
12 oz cavatappi pasta twisty pasta
3 oz tomato paste concentrated
4 cubes beef stock concentrate
2 tbsp southwest spice blend zesty seasoning mix
- Dairy Cream
4 tbsp sour cream
8 tbsp smoky red pepper crema
1 cup mexican cheese blend
2 tbsp butter
- Condiments Extras
2 tsp hot sauce
2 tbsp cooking oil your preferred oil
salt to taste
pepper to taste
- Alternative Ingredients
Poblano Peppers – Substitute with any mild red or green bell peppers if unavailable.
Scallions – Replace with chives or additional green onions for a similar fresh bite.
Ground Beef – Opt for ground turkey for a leaner protein alternative.
Tomato Paste – Swap with a sun-dried tomato puree for a nuanced tang.
Cavatappi Pasta – Fusilli or another spiral pasta can be used in its place.
Beef Stock Concentrate – Bouillon cubes work well as an alternative.
Sour Cream – Use plain Greek yogurt if you desire a healthier twist.
Smoky Red Pepper Crema – Blend roasted red peppers with a splash of heavy cream for a comparable flavor.
Mexican Cheese Blend – A mix of cheddar and Monterey Jack cheeses offers a similar melt.
Hot Sauce – Any preferred chili sauce can be used for that spicy kick.
Butter – Olive oil or margarine can serve as a substitute for dairy-free needs.
Cooking Oil – Vegetable oil is an acceptable alternative.
Southwest Spice Blend – Craft your own mix using cumin paprika, chili powder, and garlic powder if needed.
Directions
- Produce Preparation Boiling Setup: Thoroughly wash your poblano peppers and scallions, then slice the peppers into thin strips and separate the white and green parts of the scallions; this should take about 5 minutes. Simultaneously, bring a large pot of salted water to a vigorous boil, prepping your space for the pasta.
- Pasta Cooking Straining: Add 12 oz of cavatappi to the boiling water and cook it for about 10 minutes until al dente, making sure to reserve 2 cups of the starchy water. Carefully drain the cooked pasta using a colander, keeping the reserved water aside to blend with the sauce later.
- Sautéing the Veggies: In a medium nonstick pan, heat 2 tablespoons of cooking oil over medium-high heat and add your sliced poblano peppers, letting them soften over 4–5 minutes. Sprinkle with salt and pepper while stirring occasionally to ensure even cooking and enhanced flavor development.
- Browning the Beef: Add 20 oz of ground beef along with the white parts of your scallions into the pan with the softened peppers; season with 2 tablespoons of southwest spice blend, salt, and pepper. Break up the meat into small crumbles and stir continuously for about 5 minutes until the beef is evenly browned, optionally draining excess grease for a cleaner finish.
- Building the Sauce: Stir in 3 oz of tomato paste into the beef mixture and cook for about 30 seconds, allowing it to meld with the meat. Pour in 1 cup of the reserved pasta water along with 4 units of beef stock concentrate; simmer the mixture for 2–3 minutes while stirring until the sauce begins to thicken and develop a rich depth.
- Final Assembly Melting the Cheese: Reduce the heat to low and gently fold in the drained pasta, 4 tablespoons sour cream, 8 tablespoons smoky red pepper crema, 1 cup mexican cheese blend, 2 tablespoons butter, and 2 teaspoons hot sauce; stir until evenly mixed. Adjust seasoning with salt and pepper if needed, then cover the pan for 1–2 minutes to allow the cheese to melt into a creamy finish; garnish with the reserved scallion greens before serving.
Equipment
- stainless steel cookware set
- nonstick pan
- colander
Notes
- For the best results, avoid overcooking the pasta to preserve its firm texture and ensure a perfect bite. Serve with a crisp green salad and a slice of crusty bread for a well-rounded meal. For an added twist, try tossing in diced tomatoes or black beans to elevate the Mediterranean flair, and feel free to adjust the level of smoky red pepper crema and hot sauce based on your spice preference. Enjoy your culinary creation as a heartwarming, one-pan delight!
Nutrition Facts
- Calories: 1010kcal
- Fat: 55g
- Saturated Fat: 24g
- Cholesterol: 170mg
- Sodium: 1740mg
- Potassium: 600mg
- Carbohydrates: 85g
- Fiber: 6g
- Sugar: 9g
- Protein: 48g
- Vitamin A: 500IU
- Vitamin C: 30mg
- Calcium: 250mg
- Iron: 5mg
FAQs: Rustic Southwest Pasta Skillet
Can I make this dish ahead of time?
Yes! Prepare the full recipe, then reheat gently in a skillet or oven with a splash of reserved pasta water or broth to loosen the sauce.
Can I use a different type of pasta?
Absolutely—fusilli, rotini, or penne all work well. Just adjust cooking times as needed.
Is there a vegetarian version of this?
You can substitute the beef with plant-based ground meat or even black beans for a protein-packed meatless version.
What if I can’t find smoky red pepper crema?
Blend roasted red peppers with a bit of sour cream, Greek yogurt, or heavy cream for a similar smoky richness.
How spicy is this dish?
It has a mild to medium heat depending on the hot sauce used. Easily adjustable based on your spice preference.
How can I reduce the calories or fat?
Use ground turkey instead of beef, sub Greek yogurt for sour cream, and reduce the amount of cheese used.
Can I freeze leftovers?
Yes, let it cool completely before freezing in airtight containers. Reheat on the stove with a bit of broth or water for best texture.
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