Pasta with Mushrooms and Chipotle Cream Sauce

I have signed up for this month's Taste & Create event after a long time and I'm paired with Min @ The Bad Girl's Kitchen. There are a ton of dessert recipes that I looked awesome and I really wanted to try them from her blog, but it's just me and my 5 year old at home this week, so didn't feel like making a whole batch of anything. 

When I saw this penne pasta with chipotle cream sauce recipe, I knew I had to make it. It sounded delicious and I had all the ingredients at home. I made very few minor changes like using rotelle pasta instead of penne and I used frozen wild mushrooms instead of fresh. I reduced the amount of chipotle sauce since I'm not a big fan of smoky stuff.

Ingredients:

Pasta - 8 oz. (I used Wholewheat Rotini)

Red onion - 1 small

Mushrooms - 8oz. chopped

Garlic - 2cloves, finely chopped

Chipotle peppers - 2tsp

Heavy Cream - 1cup

Milk - ¼cup

Salt & Pepper - to taste
Parsley - 2tbsp, for garnish

Method:

• 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.

This is a very creamy and very tasty dinner that is quick and easy to put together. Great for a weeknight meal.
Sending this to Mireille's Mission Foods: Whole Grains event that was started by Pallavi & Sheelu.