This pasta con champiñones is like a big, warm hug on a plate, with tender mushrooms, a rich creamy sauce, and just the right amount of spice from chipotle pepper to keep things interesting. Plus, it’s a breeze to make, even for beginner cooks! Let’s get started, and don’t worry – you’ve got this.
Champiñones is the Spanish word for mushrooms, typically referring to white button mushrooms (also known as champignon in French), but you can use any type of mushroom you like.
Let’s just say pasta con champiñones is a fusion of Mexican and Italian flavors that I’m sure you’ll love.
My husband (who’s Italian) asks for it all the time and has even learned how to make it himself!
What is Needed
- Champignon mushrooms: Sliced (or any mushrooms you like) – they’ll become tender and soak up all that lovely flavor.
- Pasta: Spaghetti, fettuccine, or whatever pasta you’ve got on hand – this is your canvas, so pick your favorite!
- A small onion: Chopped, to add a sweet, savory base and a little depth to the dish.
- Mexican Crema: Or sour cream- For that creamy, dreamy texture that makes the sauce so rich and velvety.
- Chicken stock: (Or vegetable stock, if you prefer) – this is the liquid gold that helps turn the mushroom mixture into a smooth, luscious sauce.
- Chipotle powder: Adds a smoky, spicy kick that makes this dish so flavorful.
- Ground cumin: For a cozy, warm depth of flavor that rounds out the spice.
- Olive oil: Or your favorite oil for sautéing the onions and mushrooms to perfection.
- Salt and pepper: To taste – don’t forget to season along the way to build up all those flavors!
Pasta con Champiñones Step by Step
Step 1: Sauté the onions
Start by heating up your olive oil in a large skillet or pan over medium heat. You’ll know it’s ready when the oil starts to shimmer a bit.
Toss in your chopped onion and sauté it until it turns soft and translucent – this usually takes about 3-5 minutes. The smell? Heavenly. The onions are going to bring a sweetness that balances out the smoky spice later.
Step 2: Cook the mushrooms
Once your onions are looking all golden and tender, it’s time to add your mushrooms! Slice them up, and toss them into the pan. Stir them around so they soak up all that good onion flavor.
Now, add the chipotle powder, cumin, salt, and pepper. Mix everything together and cook for about 5-7 minutes, or until the mushrooms are nice and soft and have released their juices.
Stir occasionally to make sure they don’t stick to the pan, and be patient – you’re building flavor here!
Okay, here’s a fun little trick. Take about a third of your mushroom mixture out of the pan and set it aside.
This will give your pasta con champiñones some texture later, so don’t skip this part! You can just pop it on a plate or in a small bowl.
Step 3: Blend the sauce
Now, transfer the rest of the mushroom mixture (the one still in the pan) into a blender, along with your chicken stock. This step is where the magic happens.
Blend it all together until it’s smooth and velvety. It’ll look like a creamy mushroom soup, and it will smell so good. Pour it back into your pan.
Step 4: Add the cream
Here’s where we turn this into a creamy, dreamy sauce. Add your cream to the blended mixture in the pan, stirring to combine. Turn the heat down to low and let it simmer for about 3-4 minutes.
The sauce will thicken just a bit, and you’ll be tempted to dip bread into it – don’t worry, it’s normal.
Step 5: Cook the pasta
While your sauce is simmering, let’s move on to the pasta! Bring a large pot of water to a boil and add a generous pinch of salt (like, more than you think – this is your chance to flavor the pasta!).
Once it’s bubbling, toss in your pasta and cook it according to the package instructions. You want it al dente – that means tender, but with a slight bite. No mushy pasta here!
Step 6: Mix it all together
When your pasta is ready, drain it and add it into the pan with your creamy mushroom sauce. Stir it all together, making sure the pasta is coated in that velvety sauce.
Remember that little bit of mushroom goodness you set aside earlier? Now’s the time to add it back into the pan.
Stir it into the pasta and sauce, and just like that, you’ve got a dish that’s got a little bit of texture, a little bit of creaminess, and a whole lot of flavor.
Step 7: Serve it up!
To finish off, grab some freshly grated parmesan cheese (or your favorite cheese) and sprinkle it over the top of your pasta. If you like a little extra kick, sprinkle on a tiny bit more chipotle powder, or even some red pepper flakes.
Serve your pasta con champiñones with a side of crusty bread, maybe a green salad if you’re feeling fancy, and there you have it – a comforting, creamy pasta that’s just the right amount of spice.
If you have pasta any leftovers, place them in an airtight container and store in the fridge for 3-4 days.
More Pasta Recipes
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Pasta con Champiñones
Ingredients
- 1 pound champignon mushrooms (clean and sliced)
- 12 oz pasta (I used spaghetti)
- 1 small onion
- 1 cup Mexican crema (or sour cream)
- 2 cups chicken stock
- 1 teaspoon chipotle powder (or chili powder)
- ¼ teaspoon ground cumin
- 3 Tablespoons olive oil
- Salt and pepper (to taste)
Instructions
- Begin by heating the olive oil on a large pan over medium heat. Sauté the onions until they become tender and translucent.
- Add mushrooms, chipotle or chili powder, cumin, salt, and pepper. Cook, stirring constantly until the mushrooms are soft and thoroughly cooked.
- Take a portion of the mushroom mixture, approximately one-third, and set it aside.
- Then, transfer the remainder to a blender along with chicken stock. Blend the mixture until it achieves a smooth consistency.
- Return the blended mushroom mixture to the pan and mix in the sour cream. Bring to a simmer and cook for 3-4 minutes or until the cream slightly thickens.
- Turn off the heat and set aside.
- In a separate pot, bring water to a boil and add a generous pinch of salt. Add the pasta of your choice and cook it according to the package instructions until it reaches the desired level of doneness (usually al dente).
- Drain the cooked pasta and add it to the pan with the creamy mushroom sauce.
- Add the champiñones and onions mixture you reserved before. Gently stir and toss the pasta in the creamy sauce, ensuring the pasta is evenly coated on all sides.
- Serve with parmesan cheese.
Notes
- You can use any type of pasta you prefer. Spaghetti, tagliatelle, penne, etc. Just cook it as per instructions on the package.
- Leftovers last for up to 3-4 days in the fridge.