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Mexican Corn Pasta with Chipotle Alfredo
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Corn pasta is tossed in Chipotle Alfredo Sauce, topped with cotija cheese and fresh cilantro for a vegetarian & gluten free, Mexican inspired pasta dish!
Course
Main Course
Cuisine
Mexican
Prep Time
20
minutes
mins
Total Time
20
minutes
mins
Servings
2
people
Calories
804
Author
Whitney Bond
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
Serving:
2
g
|
Calories:
804
kcal
|
Carbohydrates:
93
g
|
Protein:
30
g
|
Fat:
36
g
|
Saturated Fat:
21
g
|
Cholesterol:
95
mg
|
Sodium:
1353
mg
|
Potassium:
292
mg
|
Fiber:
3
g
|
Sugar:
7
g
|
Vitamin A:
1955
mg
|
Vitamin C:
3.2
mg
|
Calcium:
441
mg
|
Iron:
2.8
mg