Orecchiette with
Creamy Chipotle and Corn (slightly adapted from Woman’s Day, Servings:
6, Total Time: 25 minutes)
Ingredients
· 1 pound
orecchiette pasta
· 1 Tbsp.
olive oil
· 1
medium onion, finely chopped
· Kosher
salt and pepper
· 1 clove
garlic, finely chopped
· ¾ cup
skim milk
· 4
ounces lowfat cream cheese, cut into pieces
· ¼ cup
grated Parmesan
· 1
tsp. chopped chipotles in adobo, plus 1 tsp. adobo sauce
· Pinch
ground nutmeg
· 1 ½
cups frozen corn, thawed
Directions
1.) Cook the pasta according to package
directions. Reserve ¼ - ½ cup of the cooking liquid, drain the pasta and return
it to the pot.
2.) Meanwhile, heat the oil in a large
skillet over medium-low heat. Add the onion and ¼ tsp. each salt and pepper and
sauté, stirring occasionally, until very tender, 6 to 8 minutes. Stir in the
garlic and cook for 1 minute.
3.) Whisk in the milk and bring to a
simmer. Whisk in the cream cheese, Parmesan, chipotles and adobo sauce, and
nutmeg. Stir in the corn and simmer, stirring occasionally, until the corn is
heated through and the mixture has slightly thickened, about 3 minutes.
4.) Toss the pasta with the sauce, adding
some of the reserved cooking liquid if the pasta seems dry.
My husband and I both really enjoyed this dish. It was not
too spicy, so I added some additional adobo sauce to my servings (I didn’t want
to add too much heat). It wasn’t very creamy, so when I make it again I
will likely add 6 oz. cream cheese or some additional milk. I ended up
adding about ½ cup water to help the creaminess, I didn’t want to add any more
than that as it would affect the taste. The corn adds a slightly crispy
texture to the otherwise soft and chewy dish (even though I cooked the pasta al
dente, when I tossed it with the sauce, it lost its crispness).
Overall, an easy dish to whip up when you are short on time. I
do plan on making this again!
