Pasta con Champiñones

servings

This Pasta con Champiñones is a creamy mushroom pasta made with sautéed mushrooms, Mexican crema, and a touch of chipotle for a smoky kick. An easy and comforting recipe perfect for any day of the week.

prep 10

cook 20

total 30

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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.

Nutrition Information