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.
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Ingredients
- 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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