Spicy Low Fat 3 Cheese Pasta with Chipotle
Dive into a bowl of indulgent yet guilt-free comfort with our Spicy Low Fat 3 Cheese Pasta with Chipotle! This quick and easy recipe features tender penne pasta coated in a velvety, low-fat cheese sauce made with cream cheese, mozzarella, and Parmesan, delivering all the creamy richness you crave without the extra calories. The smoky heat of chipotle peppers in adobo sauce adds a bold, spicy kick that beautifully complements the creamy texture. Combined with a hint of fresh garlic and unsweetened almond milk, this dish offers a lighter take on classic macaroni and cheese while maintaining full flavor. Perfect for weeknight dinners, this dish is ready in just 30 minutes and can be garnished with fresh parsley for a pop of color and freshness. Whether you're looking for a healthier pasta recipe or a spicy twist on cheesy comfort food, this is sure to become a household favorite.
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Recipe Information
Ingredients
- 300 grams Penne pasta
- 100 grams Low-fat cream cheese
- 100 grams Low-fat shredded mozzarella cheese
- 50 grams Grated Parmesan cheese
- 2 pieces Chipotle peppers in adobo sauce
- 2 pieces Garlic cloves
- 200 milliliters Unsweetened almond milk
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Bring a large pot of water to a boil. Add a pinch of salt and cook the penne pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set it aside.
While the pasta cooks, finely mince the garlic cloves and chop the chipotle peppers into small pieces.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, or until fragrant.
Add the chopped chipotle peppers to the skillet and stir well to combine, cooking for another minute.
Reduce the heat to low and stir in the low-fat cream cheese, making sure it melts and combines with the chipotle mixture.
Gradually pour in the almond milk while stirring continuously to create a smooth and creamy sauce. Add the salt and black pepper, adjusting seasoning to taste.
Add the shredded mozzarella cheese and grated Parmesan cheese to the skillet. Stir until the cheeses melt into the sauce.
If the sauce is too thick, stir in a little of the reserved pasta water, one tablespoon at a time, until the desired consistency is reached.
Add the cooked pasta to the skillet, tossing it in the sauce until evenly coated.
Serve the pasta immediately, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
1969 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.0 g | 92% | |
| Saturated Fat | 34.1 g | 170% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 4665 mg | 203% | |
| Total Carbohydrate | 238.5 g | 87% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 8.2 g | ||
| Protein | 96.1 g | 192% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 1792 mg | 138% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 1073 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
