Creamy Mole Poblano Pasta with Chorizo and Mushrooms

A delicious and comforting pasta dish featuring a creamy mole poblano sauce, spicy chorizo, earthy mushrooms, and a sprinkle of parmesan cheese and fresh cilantro.

Prep Time

15 minutes

Total Time

45 minutes

Calories

825 kcal

Difficulty

Medium

Equipment

3 items

Cost

£2.89/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Comfort Food•Healthy•Spicy

Ingredients

Servings

1lbPasta(Penne, rigatoni, or your favorite shape)

£0.90

8ozMexican Chorizo(Removed from casing)

£3.50

8ozMushrooms(Sliced. Cremini or button mushrooms work well.)

£1.20

0.5mediumOnion(Chopped)

£0.20

2clovesGarlic(Minced)

£0.10

0.5cupMole Poblano Paste(Store-bought or homemade)

£2.50

1cupChicken Broth(Or vegetable broth for vegetarian)

£0.50

0.5cupHeavy Cream(Or crema mexicana)

£0.80

0.3cupParmesan Cheese(Grated, for garnish)

£1.00

0.3cupFresh Cilantro(Chopped, for garnish)

£0.60

2tablespoonsOlive Oil

£0.25

To tasteSalt

To tasteBlack Pepper

Total Cost

£11.55

£2.89 per serving

Instructions

1.
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining, then drain the pasta and set aside.
2.
While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add chorizo and cook, breaking it up with a spoon, until browned and cooked through. Remove chorizo from the skillet and set aside, leaving the rendered fat in the pan.
3.
Add onion to the skillet and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant.
4.
Add sliced mushrooms to the skillet and cook until softened and browned, about 5-7 minutes.
5.
Stir in mole poblano paste and chicken broth into the skillet. Bring to a simmer and cook for 5 minutes, stirring occasionally, until the sauce has thickened slightly.
6.
Stir in heavy cream (or crema mexicana) into the mole sauce. Season with salt and pepper to taste.
7.
Add the cooked pasta and chorizo to the skillet with the mole sauce. Toss to coat the pasta evenly, adding a little reserved pasta water if the sauce is too thick.
8.
Serve immediately, garnished with grated parmesan cheese and fresh cilantro.

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My Notes

Nutrition Information

Nutrition per serving (350g)

825 kcal / 3451 kJ

Carbs

55g

21% of RDA

Fat

55g

79% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

12 g

13% of RDA

Sodium

1050 mg

46% of RDA

Saturated Fat

25 g

125% of RDA

Chef's Tips

For a spicier dish, add a pinch of cayenne pepper or a chopped chipotle pepper in adobo sauce to the mole sauce.

If you don't have heavy cream, you can use half-and-half or milk, but the sauce will be less creamy.

To make this vegetarian, omit the chorizo and use vegetable broth. Consider adding some chopped walnuts or pecans for added texture and flavor.

If the mole paste is very thick, warm it slightly before adding it to the pan for easier mixing.

Cooking Equipment

Large pot

Large skillet

Colander

Wine Pairings

No wine pairing suggestions available for this recipe.

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