Creamy Vegan Southwest Pasta

I love preparing this creamy vegan southwest pasta when I want something bold, comforting, and completely plant-based. The dish combines tender pasta with a rich, creamy sauce and vibrant southwest-inspired ingredients like beans, corn, and spices. The result is a hearty and satisfying meal packed with flavor and color.

Why You’ll Love This Recipe

I enjoy this recipe because it brings together creamy texture and bold southwest flavors in a simple, easy meal. The spices create warmth and depth, while the beans and vegetables add texture and nutrition. I also appreciate how filling the dish is while still being completely vegan. It works perfectly as a weeknight dinner, and I can easily customize it with different vegetables or spice levels depending on what I have available.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

pasta
olive oil
onion, diced
garlic cloves, minced
red bell pepper, diced
corn kernels
black beans, drained and rinsed
diced tomatoes
vegetable broth
unsweetened plant-based milk
nutritional yeast
lime juice
chili powder
ground cumin
smoked paprika
salt
black pepper
fresh cilantro, chopped

Directions

I start by cooking the pasta in a large pot of salted boiling water according to the package instructions. Once it is tender, I drain it and set it aside.

In a large skillet, I heat olive oil over medium heat. I add the diced onion and cook it until it softens. Then I stir in the garlic and diced red bell pepper and cook for a few minutes until the vegetables begin to soften.

I add the corn, black beans, and diced tomatoes to the skillet and stir everything together. Then I sprinkle in the chili powder, cumin, smoked paprika, salt, and black pepper.

Next, I pour in the vegetable broth and plant-based milk. I let the mixture simmer gently for several minutes so the flavors blend together.

I stir in the nutritional yeast to create a creamy, slightly cheesy flavor. Once the sauce thickens slightly, I add the cooked pasta to the skillet and toss everything together until the pasta is fully coated in the creamy sauce.

Finally, I finish the dish with a squeeze of fresh lime juice and a sprinkle of chopped cilantro before serving.

Servings and timing

Servings: 4 servings

Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: about 30 minutes

Variations

I sometimes add diced jalapeños when I want extra heat in the dish. Another variation I enjoy is mixing in sautéed zucchini or mushrooms for additional vegetables.

When I want the sauce to be even richer, I blend soaked cashews with a little plant-based milk and stir it into the sauce. I also occasionally top the pasta with sliced avocado for a creamy and fresh finishing touch.

storage/reheating

I store leftover pasta in an airtight container in the refrigerator for up to three days. The sauce may thicken slightly as it sits.

When reheating, I place the pasta in a skillet or saucepan over low heat and add a splash of plant-based milk or vegetable broth. I stir gently until the pasta warms up and the sauce becomes creamy again.

FAQs

Can I make this pasta gluten-free?

I simply use gluten-free pasta when I want a gluten-free version of this dish.

What plant-based milk works best?

I usually use unsweetened almond milk or oat milk because they blend well into the sauce without adding sweetness.

Can I make this recipe spicier?

I add extra chili powder, cayenne pepper, or diced jalapeños when I want more heat.

Is nutritional yeast necessary?

I like using nutritional yeast because it adds a cheesy flavor, but the pasta can still be tasty without it.

Can I add extra protein?

I often add more black beans or even chickpeas when I want to increase the protein content of the meal.

Conclusion