One-Pan Pimento Cheese Pasta | CookOS

One-Pan Pimento Cheese Pasta

Name: One-Pan Pimento Cheese Pasta
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 tbsp butter; 1 yellow onion, diced; 1 red bell pepper, diced; salt, to taste; black pepper, to taste; 1 (6 oz) can tomato paste; 1 tsp garlic powder; 1/2 tsp red pepper flakes; 8 oz cavatappi pasta (or other short pasta); 1/2 tsp mustard powder; 4 cups water; 1 (15 oz) can corn, drained; 1 (12 oz) tub pimento cheese spread

This one-pan pimento cheese pasta combines sautéed onions and bell peppers with tomato paste and pimento cheese for a creamy, budget-friendly dinner that feeds four for under $10.

🌍American 🏷️One-pan 🏷️Pasta 🏷️Pimento cheese 🏷️Budget-friendly 🏷️Weeknight

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Total

30 min

Servings

Difficulty

Easy

Est. Cost

$25–$41

Recipe Source

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Ingredients

2 tbsp butter
1 yellow onion, diced
1 red bell pepper, diced
salt, to taste
black pepper, to taste
1 (6 oz) can tomato paste
1 tsp garlic powder
1/2 tsp red pepper flakesoptional
8 oz cavatappi pasta (or other short pasta)
1/2 tsp mustard powder
4 cups water
1 (15 oz) can corn, drainedoptional
1 (12 oz) tub pimento cheese spread

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Instructions

1
In a large pot or deep skillet, melt butter over medium-high heat.
2
Add the diced yellow onion and red bell pepper. Season with salt and pepper and sauté until the onions are soft and have some color.
3
Stir in the tomato paste and cook, stirring constantly, for about 3-4 minutes to deepen the flavor.
4
Add the garlic powder, red pepper flakes (if using), and mustard powder, and stir to combine.
5
Add the dry pasta to the pot and stir well to coat it with the vegetable and tomato paste mixture.
6
Pour in the water, ensuring the pasta is covered. Bring the mixture to a boil.
7
Once boiling, reduce the heat to a simmer, cover the pot, and let it cook for 10-15 minutes, or until the pasta is al dente. Stir occasionally to prevent sticking.
8
A few minutes before the pasta is done, stir in the drained corn (if using).
9
Once the pasta is cooked and most of the liquid has been absorbed, turn off the heat.
10
Add the entire tub of pimento cheese and stir until it's completely melted and the sauce is smooth and creamy.
11
Serve immediately, straight from the pan.

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Tips & Notes

Pro tips

Sauté the onion and bell pepper until softened (4–5 minutes) to build flavor before adding tomato paste and spices.
Stir the pimento cheese in off heat to prevent it from breaking or becoming stringy; add it just before serving.
Use cavatappi or another short, textured pasta to trap the creamy sauce—flat pasta like fettuccine won't hold it as well.
Don't skip the mustard powder and red pepper flakes; they brighten the pimento cheese and add subtle depth.

Substitutions

Yellow onion → white onion or shallots (same amount, slightly milder flavor)
Red bell pepper → yellow or orange bell pepper (no change to technique)
Pimento cheese → shredded sharp cheddar mixed with diced roasted red peppers and 1–2 tbsp mayo (approximate substitute)

Storage & make-ahead

Store leftovers in an airtight container for up to 3 days. Reheat on the stovetop over medium heat with a splash of water or milk to restore creaminess.

Common Questions

Can I use a different pasta shape?

Yes. Any short pasta like penne, rotini, or elbow pasta works well. Cavatappi is ideal for holding the creamy sauce, but shapes with similar surface area will work.

What is pimento cheese?

Pimento cheese is a spreadable cheese made from sharp cheddar, roasted red peppers (pimentos), and mayo. It's commonly found in the deli or grocery section and adds a distinctive tangy, creamy element to this dish.

Can I make this ahead?

Yes. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium heat with a splash of water or milk to restore creaminess.