Bethenny just flipped the script on traditionally starchy pastas. In her Supermodel Corn Pasta recipe, she turns a classic comfort dish into something lighter and decidedly chef-worthy. It’s the kind of meal that feels indulgent without weighing you down, perfect for a lazy weeknight dinner that still feels like a treat.
What makes this pasta “supermodel”? Bethenny leans into corn pasta, which gets an unfair reputation as just a gluten-free swap, but nutritionally brings a lot to the table. Made primarily from whole corn, it naturally contains fiber, which helps support digestion and keeps you fuller longer compared to refined white pasta. That extra fiber also means steadier energy levels—fewer spikes and crashes after eating.
Add a chunk of cheese, a generous grind of salt and pepper, and some red pepper for a silky, cheesy finish that clings to every forkful. Whether you’re sitting down for an easy night in or entertaining friends who want something deceptively simple yet impressive, this recipe delivers—no complicated sauces or lengthy prep required.
Ingredients
- Corn pasta (fusilli, penne, or shells work great)
- Parmesan cheese powder (or cheese topping of choice)
- Cottage cheese
- Red pepper
-
Salt and pepper, for taste
Instructions
- Bring a large pot of salted water to a boil.
- Cook pasta until al dente.
- Strain the majority of the water, leaving about half a cup in the pot.
- Season with salt and pepper as desired.
- Add a little bit of finely crushed red pepper depending on desired spice level.
- Mix in a chunk of cottage cheese and some powdered cheese—Bethenny uses the mac and cheese powder from a Goodle box.
-
Mix thoroughly until everything is creamy and melted.
