Cowboy Pasta Recipe
Cavatappi pasta tossed with shaved ribeye, roasted corn, black beans, grilled peppers & onions, and a creamy southwestern sauce; topped with cotija cheese
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Ingredients
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Pasta
Meat
Vegetables
Sauce
Topping
Method
Pasta Preparation
- 1
Cook the Cavatappi Pasta
In a large pot, bring salted water to a boil. Add the cavatappi pasta and cook according to package instructions until al dente. Drain and set aside.
Meat Preparation
- 2
Cook the Shaved Ribeye
In a large skillet over medium-high heat, add the shaved ribeye steak. Cook until browned and cooked through, about 4-5 minutes. Remove from the skillet and set aside.
Vegetable Preparation
- 3
Prepare Roasted Corn and Vegetables
In the same skillet, add the bell peppers and onion, sauté until softened, about 4-5 minutes. Add the roasted corn and black beans (drained and rinsed), stirring to combine. Cook until heated through.
Sauce Preparation
- 4
Make the Creamy Sauce
In a small saucepan, combine the cream, southwestern seasoning, garlic powder, salt, and pepper. Bring to a simmer over medium heat, stirring frequently until slightly thickened, about 3-4 minutes.
Combine and Serve
- 5
Combine All Ingredients
In a large mixing bowl, combine the cooked cavatappi pasta, sautéed vegetables, and cooked ribeye. Pour the creamy sauce over the top and toss to coat evenly.
- 6
Serve
Divide the cowboy pasta among plates and top with crumbled cotija cheese. Enjoy!