Chipotle Pasta with Kale, Peppers and Mushrooms


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Chipotle Pasta with Kale, Peppers and Mushrooms recipe by Barefeet In The Kitchen
Mildly spicy angel hair pasta in a very light cream sauce, loaded with mushrooms, peppers and kale made my taste buds so very happy. For a girl that rarely craves pasta, I’ve been on a roll with it lately.

My children were unimpressed with both the kale and the abundance of vegetables in this meal, but I truly loved this pasta.

I made this for lunch one day last week and saved just a little bit for my husband to taste as well. While he enjoyed the chipotle flavor in the pasta, he would have been happier without the kale as well. What can I say? You can’t win them all!

From the unexpected heat of the chipotle pepper to the heartiness of the vegetables, this is a great dish (for ME!) for lunch or dinner. It totally worked in my favor that they weren’t the biggest fans, because it meant that I was able to keep the leftovers for myself!

Chipotle Pasta with Kale, Peppers and Mushrooms recipe by Barefeet In The Kitchen

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Chipotle Pasta with Kale, Peppers and Mushrooms

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Servings: 4 -5 servings


  • 8 ounces angel hair pasta
  • 1-2 teaspoons olive oil
  • 1 medium yellow onion sliced into thin strips
  • 1 large garlic clove minced
  • 1 red bell pepper sliced into 1" matchsticks
  • 6-8 ounces button or baby bella mushrooms quartered
  • Optional: 1 cup chopped kale leaves
  • 1 teaspoon kosher salt divided
  • 1/2 teaspoon freshly cracked black pepper divided
  • 1/4 cup heavy cream
  • 1 chipotle pepper in adobo sauce finely minced
  • 1/2 teaspoon dried oregano
  • 1/4 cup or so of the pasta cooking water reserved for use as needed


  • Place a pot of water on the stove and bring it to a boil. Add about a tablespoon of salt to the water and then cook the pasta until it is tender. Scoop out a bit of the cooking water and set it aside prior to draining the pasta.
  • While the pasta is cooking, heat the oil in a large skillet over medium high heat. Add the onions and saute for about 4-5 minutes, until they are lightly browned. Add the garlic and saute until fragrant, about 30 seconds. Add the bell peppers and mushrooms and stir to combine. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon of pepper. Saute for 2-3 minutes until they are hot and slightly tender, but still a bit crisp.
  • While the vegetables are finishing, whisk together the cream, the chipotle pepper, 1/2 teaspoon salt, 1/4 teaspoon pepper and the oregano. Add the cream mixture to the hot skillet and stir to coat the vegetables. Let it cook for about a minute and then add the pasta to the skillet with all of the vegetables. Toss to combine and then continue tossing and stirring the skillet while allowing the sauce to finish thickening for about a minute, until it is coating the pasta and vegetables. Add a splash or two of the pasta water to the skillet, if the pasta seems dry. Serve immediately. Enjoy!
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Jenn says

    Okay, this is definitely going on the must try list. Granted, I'll have to switch out the mushroom and kale for something Chris will eat.. but the chipotle cream sauce will definitely stay 🙂

  2. Lita says

    I've been adding kale to dishes lately. I like something different too. Love the chipotle cream sauce. Thanks for sharing.

    Tumbleweed Contessa