Orecchiette with Creamy Chipotle & Corn

1. 1

   Cook the pasta according to package directions.

2. 2

   Reserve 1/4 cup of the cooking liquid, drain the pasta and return it to the pot.

3. 3

   Meanwhile, heat the oil in a large skillet over medium-low heat.

4. 4

   Add the onion and 1/4 tsp each salt and pepper and cook, covered, stirring occasionally, until very tender, 6 to 8 minutes.

5. 5

   Stir in the garlic and cook for 1 minute.

6. 6

   Whisk in the milk and bring to a simmer.

7. 7

   Whisk in the cream cheese, Parmesan, chipotles and adobo sauce, and nutmeg.

8. 8

   Stir in the corn and simmer, stirring occasionally, until the corn is heated through and the mixture has slightly thickened, about 3 minutes.

9. 9

   Toss the pasta with the sauce, adding some of the reserved cooking liquid if the pasta seems dry.

10. 10

    Fold in the cilantro.

* Per serving · 4 servings · Values may vary.

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