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chipotle mushroom pappardelle

Chipotle Mushroom Pappardelle

  • 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

Keywords: Chipotle Mushroom Pappardelle

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