Holiday Chocolate Linguine


From the kitchen of Dreamfields Pasta and
Chef Jim Colemanwith special guest Tami A. Ross, RD, LD, CDE

Course: Dessert

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Makes 4 Servings


  • 8 ounces Dreamfields Linguine *

  • 2 cups milk divided

  • 1/4 cup unsweetened cocoa powder

  • 3 tablespoons maple syrup

  • 1/2 teaspoon cinnamon ground

  • cinnamon or vanilla frozen yogurt (or ice cream)

  • white chocolate shaved (optional)

  • mango diced (optional)

  • strawberries diced (optional)


  1. Cook pasta according to package directions. Drain; rinse with cold water, and drain again.

  2. Meanwhile, in small bowl, combine 1/4 cup milk and cornstarch, stirring until smooth and cornstarch is dissolved.

  3. In large saucepan, stir together remaining 1-3/4 cups milk, cocoa, maple syrup, and cinnamon. Place over medium-high heat; bring to boil, stirring constantly. Stir in cornstarch-milk mixture; stir constantly until mixture thickens. Remove from heat and continue stirring.

  4. Place pasta in large bowl; add chocolate sauce, reserving about 1/3 cup. Toss pasta and sauce, coating pasta completely.

  5. Divide pasta among 4 to 6 individual serving dishes. Drizzle with reserved sauce. Serve with frozen yogurt. Garnish with shaved white chocolate, diced mango and strawberries, if desired.

Nutritional Information

  • 317 Calories

  • 4 g Fat

  • 63 g Carbohydrates

  • 12 g Protein

  • 2 g Saturated Fat

  • 10 mg Cholesterol

  • 63 mg Sodium

  • 7 g Dietary Fiber

* Note: Two ounces of uncooked linguine is equal to a 1/2-inch circle of linguine.

LinguineRodgers Townsend