Chipotle Cream Gemelli

with queso fresco and cheddar-scallion biscuits

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Wheat

Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

We've brought together Italy and Mexico before, and not just in our fantasy soccer league. (Excuse us, football.) But this may be the best mash-up yet: yummy pasta bathed in creamy chipotle sauce with peppers, corn, and, of course, queso. But this match must be featuring the ladies, not the gents, because the United States is making a strong showing with delicious, flaky biscuits, made with cheddar cheese and scallions. Three cuisines together? Play ball!

In Your Box (serves 2)

  • 3 oz. Corn Kernels
  • Info
    2 Tbsp. Chipotle Pesto
  • Info
    6 oz. Gemelli Pasta
  • Info
    4 oz. Light Cream
  • 2 Green Onions
  • ½ tsp. Garlic Salt
  • 1 Red Bell Pepper
  • Info
    1 oz. Shredded Cheddar-Jack Cheese
  • Info
    1 oz. Queso Fresco
  • Info
    4 oz. Buttermilk Biscuit Mix

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    867
  • Carbohydrates
    123g
  • Fat
    35g
  • Protein
    22g
  • Sodium
    1552mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Colander
  • 1 Baking Sheet
  • 1 Medium Pot
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Trim and thinly slice green onions, keeping white and green portions separate. Stem, seed, remove ribs, and cut red bell pepper into ¼" dice.

  • 2

    Bake the Biscuits

    In a mixing bowl, combine biscuit mix, white portions of green onions, cheddar-jack cheese, and ¼ cup water until a sticky dough forms. Form dough into four equally-sized balls and place on prepared baking sheet, leaving 3" space in between. Bake in hot oven until golden brown, 16-18 minutes. While biscuits bake, cook pasta.

  • 3

    Cook the Pasta

    Once water is boiling, add pasta and cook until al dente, 12-13 minutes. Reserve ¼ cup pasta cooking water. Drain pasta in a colander and set aside. While pasta cooks, start sauce.

  • 4

    Cook the Sauce

    Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add red bell pepper and corn to hot pan and stir occasionally until lightly browned, 2-3 minutes. Stir in green portions of green onions and garlic salt until combined, 1-2 minutes. Add cream, pasta, half the pasta cooking water, and half the chipotle pesto. Taste, and add more chipotle pesto if desired. Bring to a simmer, stirring constantly, 1-2 minutes. Once simmering, stir occasionally until sauce thickens to coat pasta, 2-3 minutes. Remove from burner. If sauce is too thick, add remaining pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.

  • 5

    Finish the Dish

    Plate dish as pictured on front of card, topping pasta with queso fresco. Bon appétit!

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