Mexican Chipotle Cream Pasta

Ingredients

• 200 g fettuccine pasta
• 120 ml heavy cream
• 1 tbsp chipotle in adobo sauce
• 1 cup corn kernels (fresh or frozen)
• 2 tbsp fresh cilantro leaves
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp lime juice(optional)
• to taste salt(optional)
• to taste black pepper(optional)

Instructions

1. 1

   Cook the fettuccine in salted boiling water according to package directions (about 10 minutes) until al dente; drain, reserving 1/4 cup pasta water.

2. 2

   While the pasta cooks, heat olive oil in a large skillet over medium heat, add minced garlic and sauté for 30 seconds, then add corn kernels and roast for 3‑4 minutes until lightly browned.

3. 3

   Stir in the chipotle adobo sauce and heavy cream, whisking to combine; simmer gently for 4‑5 minutes, adding reserved pasta water as needed to reach a silky consistency.

4. 4

   Add the cooked fettuccine to the sauce, toss to coat, then fold in chopped cilantro and optional lime juice; season with salt and black pepper, and serve immediately.