Weekend eats: CREAMY CHIPOTLE SPAGHETTI 🍝. I love using Canned chipotle peppers in adobo because the perfectly smoked flavor with cream creates a subtle kick to this creamy pasta. It’s a great lunch you can make when you’ve run out of ideas.
Prepare pasta al dente according to package instructions. Drain and set aside. Place canned tomatoes, ¼ piece of onion roughly chopped, garlic cloves, crema, 2 teaspoons vegetable bouillon and chipotle peppers in a blender. Blend until smooth; about 90 seconds. Heat butter and olive oil in a large saucepan over medium heat. Finely chop remaining ¼ piece of onion. When butter melts and is bubbly, add onion and cook for 2 minutes or until translucent. Add creamy chipotle mixture and decrease heat to low. Stir in milk and add remaining teaspoon of vegetable bouillon if needed. Cook for 10 minutes stirring frequently. Turn heat off. Fold in pasta, making sure it is evenly covered. To serve, sprinkle with cotija cheese and fresh cilantro leaves.
