Smoky Penne with Corn and Cherry Tomatoes Recipe | Vegetarian Times Skip to main content

Smoky Penne with Corn and Cherry Tomatoes

Most people associate goat cheese with French cuisine, but it plays a big role in Mexican cooking, too. Chipotle chiles are smoked jalapeños that can be found dried or canned in adobo sauce.



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12 oz. penne pasta
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1 dried chipotle chile, soaked in hot water 10 minutes, or 1 chile from 4-oz. can chipotle peppers in adobo sauce
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2 Tbs. olive oil, divided
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2 cloves garlic, minced (about 2 tsp.)
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1 4-oz. log goat cheese, plus more for crumbling and sprinkling, if desired
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⅓ cup chopped cilantro
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2 cups halved cherry tomatoes
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2 cups fresh or frozen corn kernels


  1. Cook pasta according to package directions.
  2. Meanwhile, remove seeds from chipotle chile and finely chop. Heat 1 Tbs. oil in skillet over medium-low heat. Add chile and garlic, and sauté 1 minute, or until fragrant. Stir in goat cheese and 1/3 cup water, and cook 2 to 3 minutes, or until smooth sauce forms, stirring constantly. Simmer 2 minutes more, then remove from heat and add cilantro and remaining 1 Tbs. olive oil. 
  3. Drain pasta, and return to pot. Add tomatoes, corn and cheese sauce. Season to taste with salt and pepper, and transfer to warm serving bowl. Toss in extra goat cheese crumbles, if desired.

Nutrition Information: 

19 g
Total Fat: 
15 g
Saturated Fat: 
5 g
79 g
13 mg
411 mg
4 g
8 g
Serves 4

Comments on this Recipe

Excellent dish. I added more garlic and a tablespoon of the adobo sauce and really enjoyed the meal.