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!

After a long and crazy week of shooting my upcoming web series, I’m so excited to share a new recipe with all of you!

Creamy chipotle alfredo sauce 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!

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 lime (zested and juiced)
• 8 oz corn spaghetti
• 2 tbsp fresh cilantro (chopped)
• 2 tbsp cotija cheese
• ½ tsp red pepper flakes

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.

Grab a fork and dig in!

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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!

Servings: 2 people

Prep Time: 20 mins

Total Time: 20 mins

Author: Whitney Bond

Course: Main Course

Cuisine: Mexican

Ingredients

½1x2x

• 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 2gCalories 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%)

Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!

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