After a long and crazy week of shooting my upcoming web series, “Cooking Secrets of a Single Girl” I’m so excited to share a new recipe with all of you!
Creamy chipotle alfredo is tossed with corn pasta and topped with fresh cilantro and cotija cheese. This pasta dish is gluten free, vegetarian and more Mexican than Italian!
- 4 tbsp butter
- 2 cloves garlic (minced)
- ½ cup milk
- 1 cup greek yogurt
- ¼ cup parmesan cheese
- ½ tsp sea salt
- 1 tsp cumin
- 2 tsp ground chipotle pepper
- 1 lime (zested and juiced)
- 8 oz corn spaghetti
- 2 tbsp fresh cilantro (chopped)
- 2 tbsp cotija cheese
- ½ tsp red pepper flakes
Begin my melting the butter in a medium saucepan over medium-high heat. Add the garlic and sauté for 1 minute.
Add the milk and greek yogurt, whisk well, then add the parmesan.
Add the sea salt, cumin and chipotle pepper, then zest and juice the lime into the sauce.
Consistently whisk for 1-2 minutes. Reduce the heat to low and simmer 4-5 minutes.
Meanwhile, boil water and cook the pasta according to package directions.
Add the pasta to the alfredo sauce and toss.
Place in a serving bowl and top with fresh cilantro, cotija cheese and red pepper flakes.
Grab a fork and dig in!
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: This recipe is gluten free.