Description
A creamy and flavorful pasta dish made with Rotel tomatoes, perfect for a quick weeknight dinner.
Ingredients
Scale
- 8 ounces rotini pasta
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (10 ounces) diced tomatoes with green chilies (Rotel)
- 1 cup heavy cream
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- Fresh cilantro, for garnish (optional)
Instructions
- Cook the rotini pasta according to package instructions in a large pot of salted boiling water. Drain and set aside.
- In the same pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until softened.
- Add the minced garlic and cook for an additional 1 minute until fragrant.
- Stir in the can of diced tomatoes with green chilies, heavy cream, chili powder, cumin, salt, and pepper. Bring the mixture to a simmer.
- Reduce the heat to low and stir in the cooked pasta, mixing well to coat.
- Add the shredded cheddar cheese and stir until melted and creamy.
- Remove from heat and let it sit for a couple of minutes to thicken slightly.
- Serve warm, garnished with fresh cilantro if desired.
Notes
- For a spicier kick, add sliced jalapeños or a dash of hot sauce to the sauce mixture.
- Substitute the heavy cream with half-and-half for a lighter version, or use a dairy-free cream for a vegan option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 80mg