Mexican Corn Pasta with Chipotle Alfredo
Corn pasta is tossed in Chipotle Alfredo Sauce, topped with cotija cheese and fresh cilantro for a vegetarian & gluten free, Mexican inspired pasta dish!
Ingredients
- 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 tbsp lime juice, freshly squeezed
- 1 tsp lime zest
- 8 oz corn spaghetti
- 2 tbsp fresh cilantro, chopped
- 2 tbsp cotija cheese
- ½ tsp red pepper flakes
Instructions
- Melt 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 cheese.
- 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.
Nutrition Facts
Serving 2servingCalories 804kcal (40%)Carbohydrates 93g (31%)Protein 30g (60%)Fat 36g (55%)Saturated Fat 21g (105%)Cholesterol 95mg (32%)Sodium 1353mg (56%)Potassium 292mg (8%)Fiber 3g (12%)Sugar 7g (8%)Vitamin A 1955mg (39%)Vitamin C 3.2mg (4%)Calcium 441mg (44%)Iron 2.8mg (16%)
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