Southwestern Alfredo Pasta
November 20, 2008 by Marye Audet
Filed under Vegetarian
I love alfredo anything! Cheese is probably one of the best things known in the world. I wanted to do something a little different for this week’s Presto Pasta Night. By the way, just to let you know…I get to host Pasta Presto in December..so stay tuned! If you want to join in on the weekly fun check out Presto Pasta .
This is Alfredo with a bit of a twist in more than one way. I used the rotelle pasta so that more of the sauce would be caught in every bite of the pasta.
The sauce is creamy an rich, I made it plain but it would be great with grilled spicy shrimp or chicken breast. I use raw goats’ milk in my recipes because we have dairy goats. That makes the recipes a little different in texture since goats’ milk has a bit more fat and is creamier. You might try adding a bit more cream to get the same effect with whole milk.
Southwestern Alfedo Pasta
- 2 lbs cooked pasta
- 1/2 cup unsalted butter
- 2 cups heavy cream
- 2 cups milk
- 1/4 cup cream cheese
- 2 cups Monterey Jack cheese
- 2 cloves garlic, minced
- 2 cloves garlic cut in half
- 2 onions chopped
- Dried chipotle to taste ( or omit)
- 2 red bell peppers chopped
- 1 can green chilis
- 1/4 cup chunky picante sauce
- olive oil for sauteing onions and garlic.
- Bring the milk and the cream just to the simmer. remove from heat and place the cut garlic halves in the pan. Cover and set aside.
- In a saute pan, saute the onions, chipotle, peppers, and garlic until soft and tender. Set aside.
- Heat the cream mixture back up and remove the garlic halves (discard them).
- Add the cream cheese and the Monetery Jack and stir until smooth over low heat.
- Stir in the onion mixture, chilis and picante
- Simmer until the sauce has thickened and pour over the pasta. Serve at once.
Serves 8-10
Image:Marye Audet
Oh my goodness. how good does this look?!?! sometimes i question myself why i became vegan. this is one of those times.
i am just in awe haha
I remember for the longest time I hated cheese. Now it’s probably one of my favorite ingredients. I love goat cheese, so it would be interesting to try goat milk.
Carla
Goat milk fromt he store is NASTY. Ew. But fresh it is very creamy and tastewise not much difference from raw cows milk..the thing is most people don;t know what raw milk tastes like!
When you make a pudding with it, for example, the texture is almost like you made it with half and half or heavy cream.
Joanna, WE used to be vegan..’twas the cheese sirens that lured me back.
Why is the store milk that much different than fresh? I’m guessing because of the pasteurization (or whatever process they use)?
When goats milk starts to age it takes on the flavor of male goat smell. I don;t know why. It is similar to the flavor of a low quality leg of lamb? Musky. ANyway…it does not have that flavor when fresh.
How fun that you are the PPN host! I’m going to be meeting Ruth (for the first time!) next week when I’m in Halifax. I’m quite excited since she and I have been ‘imaginary’ friends for over a year now.
Dana- I am Jealous…both from you meeting Ruth AND going to Halifax!
Oh ok. That’s a little…unappealing haha
LOL! Yeah…We dry off our goats for 4 months every year and I thought that just buying goats milk would be the same.
NOT.
So we buy Organic cows milk for 4 months and pay way too much for it..I figure that the goats milk costs me…about 1.50 a gallon.
What a cool idea! Thanks for sharing with Presto Pasta Nights. I always love it when you do.
Can’t wait for your turn to host, I know it will be great.
Thanks Ruth…Me either. I love all the great dishes that show up!
Marye, this looks fantastic!
thanks Jerri!