Pasta con Champiñones is a comforting mushroom pasta recipe made with tender sautéed mushrooms, garlic, and a creamy sauce with a touch of chipotle pepper for a delicious Mexican twist. It’s an easy dish that comes together quickly and is perfect for a cozy lunch or weeknight dinner.
What I love about this Pasta con Champiñones recipe is how it combines two cuisines I love: the comforting simplicity of Italian pasta with the bold flavors I grew up with in Mexico.
The chipotle adds a subtle smoky heat that makes this mushroom pasta extra special without overpowering the earthy flavor of the mushrooms.
My husband, who is Italian, loves this pasta and asks for it often. He has even learned how to make it himself, which is always a good sign!
You’ll Need
- Champignon mushrooms: Also called white button mushrooms or champiñones in Spanish. You can use other mushroom varieties if you prefer.
- Pasta: Spaghetti, fettuccine, or your favorite pasta shape.
- Mexican crema: Or sour cream, for a creamy and smooth sauce.
- Chicken stock: You can also use vegetable stock.
- Chipotle powder: Adds a smoky flavor and mild heat.
- Olive oil: For sautéing the mushrooms and onion.
- Aromatics & seasonings: Onion, cumin, pepper, and salt.
How To Make Pasta con Champiñones
Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3–5 minutes, until soft and translucent.
Add the sliced mushrooms and cook for 5–7 minutes, then mix in the chipotle powder, cumin, salt, and pepper, and mix well.
Cook for 5–7 minutes, stirring occasionally, until the mushrooms are tender and have released their juices.
Remove about one-third of the mushroom mixture from the pan and set aside. This will add texture to the finished pasta.
Transfer the remaining mushroom mixture to a blender with the chicken stock. Blend until smooth, then return the sauce to the pan.
Stir in the Mexican crema and simmer over low heat for 3–4 minutes, until the sauce slightly thickens.
Meanwhile, cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and reserve a little pasta water if needed.
Add the cooked pasta to the mushroom sauce and toss until well coated. Stir in the reserved mushrooms to add texture and flavor.
I love serving this Pasta con Champiñones with a side of garlic bread and a simple ensalada verde. The bread is perfect for scooping up the creamy mushroom sauce, while the salad adds a fresh balance to the dish.
Finish it with freshly grated parmesan cheese and a little extra chipotle powder if you like a bit more heat.
Mari’s Tips & Notes
- Adjust the chipotle powder to your preference. Add less for a milder flavor or more if you enjoy a smoky spicy kick.
- Cook the pasta until al dente since it will continue cooking slightly when mixed with the warm sauce.
- Reserve some pasta water before draining. A splash can help loosen the sauce if it becomes too thick.
- Keep the heat low after adding the crema and avoid bringing the sauce to a boil, as high heat can cause the crema to curdle.
Store & Reheat
Store leftover Pasta con Champiñones in an airtight container in the refrigerator for up to 3 days.
To reheat, warm it gently in a skillet over low heat with a splash of milk, cream, or pasta water to loosen the sauce. Stir occasionally until heated through. Avoid reheating over high heat, as this can cause the crema sauce to separate.
Recipe Questions
Can I freeze Pasta con Champiñones?
I don’t recommend freezing it because the crema sauce may separate or change texture when thawed and reheated.
Can I use frozen mushrooms?
Yes, but fresh mushrooms will give the best texture. If using frozen mushrooms, cook them until the excess liquid evaporates before continuing with the recipe.
How do I clean fresh champiñones?
Wipe mushrooms with a damp paper towel or soft brush to remove dirt. Avoid soaking them in water so they cook and brown properly.
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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
- Heat olive oil in a large pan over medium heat. Add the onions and sauté until soft and translucent.
- Add the mushrooms, chipotle or chili powder, cumin, salt, and pepper. Cook for 5–7 minutes, stirring occasionally, until the mushrooms are tender and have released their juices.
- Remove about one-third of the mushroom mixture and set aside.
- Transfer the remaining mushroom mixture to a blender with the chicken stock. Blend until smooth.
- Return the sauce to the pan and stir in the sour cream. Simmer over low heat for 3–4 minutes, until slightly thickened. Remove from heat.
- Meanwhile, cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and add it to the mushroom sauce.
- Add the reserved mushroom mixture and toss until the pasta is evenly coated with the sauce.
- Serve warm with parmesan cheese.
Notes
- You can use any type of mushrooms you like. White button mushrooms, cremini, or a mix of mushrooms all work well.
- Adjust the chipotle or chili powder depending on your preferred spice level.
- If the sauce becomes too thick, add a splash of pasta water to loosen it.
- Use low heat when adding the sour cream to prevent the sauce from curdling.
