Festive Rotel Pasta Fiesta
A creamy, cheesy pasta dish featuring Rotel diced tomatoes, perfect for gatherings and cozy family dinners.
Ingrédients
Pasta and Sauce Base
- 12 oz rotini pasta Can use gluten-free pasta as a substitute.
- 1 can Rotel diced tomatoes with green chilies (10 oz) Original or spicy, depending on preference.
- 1 cup cream cheese Can use dairy-free alternatives for a vegan version.
- 1 cup shredded cheddar cheese Pepper jack can be used for an extra kick.
- 1/2 cup sour cream Substitute with dairy-free options if desired.
- 1/2 cup chicken broth Vegetable broth can be used for a vegetarian or vegan dish.
Seasonings
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
Garnish
- Fresh cilantro For garnish before serving.
Instructions
Preparation
- Gather all your ingredients and measure out pasta, cheeses, and seasonings.
Cooking Pasta
- In a large pot, bring salted water to a boil and cook the rotini pasta according to package instructions until al dente, typically 7-9 minutes.
- Drain the pasta and set it aside; do not rinse.
Making the Sauce
- In the same pot, combine the Rotel tomatoes, cream cheese, sour cream, and chicken broth over medium heat. Stir continuously until the cream cheese melts and the mixture is smooth (about 5-7 minutes).
- Stir in garlic powder, onion powder, salt, and pepper to taste.
Combine
- Add the cooked rotini pasta to the creamy mixture, ensuring every piece is well coated.
- Stir in shredded cheddar cheese until melted and incorporated into the sauce.
Final Touch
- Allow the dish to heat through for 2-3 minutes before serving.
- Garnish with fresh cilantro and serve hot.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days; can be frozen for up to 2-3 months. For best reheating, add a splash of broth to restore moisture.