Pasta con Champiñones

servings

This pasta con champiñones is like a cozy hug on a plate—filled with tender mushrooms, a rich and creamy sauce, and just the perfect hint of chipotle spice to keep things exciting.

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

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.

Nutrition Information