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Chipotle Mushroom Pappardelle

Creamy, spicy and meaty without any meat involved, this chipotle mushroom pappardelle is a fantastic new addition to your vegetarian pasta arsenal.

chipotle mushroom pappardelle

A gorgeous mushroom pappardelle is a dish that’s nigh-impossible to beat. Creamy, buttery, and in this case, spicy, mushroom pappardelle with chipotle is a new recipe I’ve been playing around with lately. Ideal as a simple and delicious weeknight meal, chipotle adds an unexpectedly zingy spicy note to an otherwise moreish and umami-loaded pasta. Is it addictive? Yes. Are you going to make it again and again? YES! Welcome to your new favourite mushroom pasta recipe! 

This gorgeously creamy pasta isn’t too rich or too spicy, making it a great family meal. It’s also fancy and flavourful enough that you can serve this at a dinner party. Prep is minimal and straightforward, and you’ll be enjoying this delicious pasta dish in under 30 minutes.

The ingredients list is also short – only 8 ingredients, meaning no extensive shopping and sourcing of ingredients needed! 

So, what ingredients do you need to make chipotle mushroom pappardelle?

To make this dish, there are 3 key ingredients you will need, namely:

Chipotle paste

Chipotle paste is a flavourful and spicy purée made from chipotle chillies. These are smoked and dried ripe jalapeño chillies, and their flavour is deeper and spicier than fresh green jalapeños. Chipotle paste usually includes ingredients such as onion, garlic, tomato purée, vinegar, spices, dried herbs and sugar.


You can use a mix of your favourite brown mushrooms here. Brown (cremini) mushrooms, as well as portabello mushrooms, cook into a deliciously meaty ragout.

Porcini mushrooms

Porcini mushrooms are dried Italian brown mushrooms with an exceptionally rich, umami flavour. The liquid used to rehydrate porcini mushrooms can be reused to create a flavourful vegetable stock. 

Love vegetarian and vegan pasta? Check out some of our favourites, such as creamy vegan pasta sauce, and our easy vegan tomato sauce.

If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. To view our recipe video on Instagram click here. Happy cooking!

chipotle mushroom pappardelle

Frequently Asked Questions

Why use chipotle paste in the pasta sauce?

Chipotle paste adds a delicious spice and depth of flavour to the sauce. If you can’t get your hands on chipotle paste, you can use dried chipotle as well.

Can I make this vegan?

Absolutely! Just make sure to use a plant-based thick or thickened cream in your pasta sauce, and use an egg free variety of pasta. 

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chipotle mushroom pappardelle

Chipotle Mushroom Pappardelle

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  • Author: Jess Bunn
  • Total Time: < 30 Minutes
  • Yield: 2 - 3 Servings
  • Diet: Vegetarian


Creamy, spicy and meaty without any meat involved, this chipotle mushroom pappardelle is a fantastic new addition to your vegetarian pasta arsenal.


  • 300g brown mushrooms
  • 50g dried porcini mushrooms
  • knob of butter
  • 1 Tbsp tomato paste
  • 2 Tbsp chipotle paste
  • 200ml boiling water
  • 1 onion
  • 2 garlic
  • 50ml double cream (or sub with oat cream)
  • 240g dried pappardelle (or a vegan-friendly pasta)


  1. Pour 200ml boiling water over the dried porcini mushrooms and leave to rehydrate for 5 minutes. Drain the porcini and chop, reserving the mushroom liquor, then set aside.
  2. Finely chop the brown mushrooms, then add some butter to a pan over medium-high heat and brown the chopped brown mushrooms.
  3. While the mushrooms are browning, finely slice one onion. When the mushrooms have started to break down, add the onion and the porcini mushrooms. Allow to cook over medium-low heat until the onions are extremely soft and caramelised, and the mushrooms have cooked down to a ragout consistency.
  4. While the ragout is cooking, place a large pot of salted water on to boil, and cook the pasta according to your package instructions. Reserve half a cup of pasta water to finish the sauce.
  5. Mince the garlic, then add the garlic, tomato and chipotle pastes and saute for 1 minute. Add the porcini liquor and half a cup of reserved pasta water. Simmer until thickened, stir through the double cream, season with salt and pepper and finally add the cooked pappardelle.
  • Category: Mains
  • Method: Stovetop
  • Cuisine: Italian-inspired


  • Serving Size: 1
  • Calories: 738.94kcal
  • Sugar: 10.3g
  • Sodium: 277.18mg
  • Fat: 17.13g
  • Saturated Fat: 7.24g
  • Trans Fat: 0.35g
  • Carbohydrates: 126.28g
  • Fiber: 10.37g
  • Protein: 24.48g
  • Cholesterol: 191.81mg
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