How to make Chipotle Cream Pasta sauce

Creamy and delicious mushroom chipotle cream sauce to toss with pasta. It is easy to make and a perfect family friendly recipe.

Pasta is my family favorite and I make it at least 2 times a week. Which means I have quite a few pasta sauces in my repertoire to ensure there are no repetitions.

We absolutely love this Indian style tadka pasta, mushroom bolognese or this peanut noodles. This 3 ingredient marinara sauce is my go-to recipe. I also love making these meatless meatballs too.

Pasta with mushroom chipotle cream sauce is my kids favorite. It is easy to make, creamy and absolutely delicious. This is perfect for a quick family dinner on a weekday.

The combination of meaty mushrooms, cream and smoky chipotle is yummy. You can call it chipotle alfredo pasta. Do give the recipe a try - it is a total winner.

Ingredients

You need just a few pantry and fridge staples to make this creamy chipotle pasta recipe. Here is what you need:

Pasta - any short or medium size variety will work here. I generally use rotini, penne, gemelli or elbows.

Chipotle chilies - add smoky flavor and mild heat to the sauce. Chipotle are smoke-dried jalapeno chilies. They are available in dried form, in adobo sauce or as chili powder.

For this recipe, you need a couple of teaspoons of the chipotle sauce. See below on how to make it.

Mushrooms - either white or brown (baby bella or portabella) can be used in this recipe. Frozen wild mushrooms can also be used.

For the cream part of the sauce, you will need half-n-half. Or you can use a combination of heavy cream and milk.

Other ingredients - butter, shallots or red onion, garlic, salt & pepper and cilantro.

Instructions

Cook pasta according to package directions. Drain and set aside.

In the meantime, heat butter in a saute pan; add shallots and garlic, cook until onions turn translucent, about 4~5 minutes.

Next add the mushrooms and cook until tender, about 5~6 minutes.

Lower the heat and add cream and milk. Next add chipotle sauce and cook until the sauce thickens, about 3-4 minutes.

Add pasta to the chipotle cream sauce, cook for 2 minutes. Season with salt and pepper.

Garnish with cilantro and serve hot.

Tips

• Any short or medium size pasta will work in this recipe. I generally use rotini, penne, gemelli or elbows. Whole wheat pasta can also be used.
• White or brown mushrooms can be used. Frozen wild mushrooms are also a good option.
• Use 1 cup heavy cream and ¼ cup milk instead of half-n-half.
• Use vegan butter, substitute half-n-half with coconut cream or vegan whipping cream and oat/ almond milk to make this dish 100% vegan.

How to freeze chipotle in adobo sauce?

I buy a small can of chipotle and once opened, I grind them up to a smooth paste. Then store it in a freezer safe ziploc bag in the freezer for up to 3 months.

Few more easy dinner recipes to try

• Vegetarian folded enchilada
• Greek mushroom pita
• Chickpea quesadilla
• Cheese pav bhaji sandwich
• Quinoa-lentil falafel
• Sabich (Israeli vegetarian sandwich)
• Jaipuri vegetable pulao

I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cook_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

Pasta with Mushrooms and Chipotle Cream Sauce

Mushroom Chipotle cream sauce is a delicious creamy sauce for pasta. Easy to make with minimum ingredients - this makes a yummy family dinner.

Author: Pavani

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Prep Time: 10 mins

Cook Time: 30 mins

Total Time: 40 mins

Course: noodles pasta

Cuisine: American

Servings: 4 servings

Ingredients

1x2x3x

• 8 oz. Short or Medium size Pasta
• 1 tablespoon Butter
• 2 medium Shallots (or use 1 small red onion), thinly sliced
• 2 Garlic cloves, finely minced
• 8 oz. White or brown mushrooms, chopped
• 1¼ cups Half-n-half
• 1~2 teaspoons Chipotle sauce*
• To taste Salt & Pepper
• 2 tablespoons Cilantro, finely chopped

Instructions

• Cook pasta according to package directions. Drain and set aside.
• In the meantime, heat 1tbsp butter in a saute pan; add onions and garlic, cook until onions turn translucent, about 5-6 minutes.
• Next add the mushrooms and cook until tender, about 6 minutes.
• Lower the heat and add cream and milk. Next add chipotle sauce and cook until the sauce thickens, about 3-4 minutes.
• Add pasta to the cream sauce, cook for 2 minutes. Season with salt and pepper.
• Garnish with parsley and serve hot.

Notes

• Any short or medium size pasta will work in this recipe. I generally use rotini, penne, gemelli or elbows. Whole wheat pasta can also be used.
• White or brown mushrooms can be used. Frozen wild mushrooms are also a good option.
• Use 1 cup heavy cream and ¼ cup milk instead of half-n-half.
• Use vegan butter, substitute half-n-half with coconut cream or vegan whipping cream and oat/ almond milk to make this dish 100% vegan.
• I buy a small can of chipotle and once opened, I grind them up to a smooth paste. Then store it in a freezer safe ziploc bag in the freezer for up to 3 months.

Nutrition

Calories: 300kcal

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