Nacho Pasta

Servings 4
Author Debi


  • ½ box small shaped pasta
  • ½ cup frozen green peas
  • 1 cup Bertolli® Alfredo sauce
  • 2 ounces cream cheese cut into pieces
  • 1 4 ounce can diced green chiles, drained
  • ½ teaspoon cumin
  • 1/8 teaspoon cayenne pepper
  • 1 cup broccoli florets


  1. In a large pot over medium heat, bring water to a boil. Once the water boils, add the pasta, cooking according to package directions.
  2. While you’re waiting for the water to boil, place the frozen peas in bottom of a pasta strainer. Add the next 5 ingredients (Alfredo sauce through cayenne pepper) to a small saucepan, and over medium heat, stir until cream cheese has melted and sauce is thick and bubbly.
  3. Place the broccoli florets in a microwave safe bowl with a couple tablespoons water, cover with an upside down plate, and microwave on high for 1 minute. Drain the cooked broccoli into the strainer with the peas.
  4. Once the pasta is cooked through, pour the boiling water over the peas and broccoli through the strainer, and drain the cooked pasta.
  5. Place the drained pasta and veggies back in the same large pot, and toss in the nacho sauce. Gently mix in the sauce.