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Pasta Campanelle con Hongos inspirada en los sabores de México

Campanelle Pasta with Mushrooms

Chef Adriana Martin
Simple Campanelle Pasta with mushrooms, arugula, serrano peppers and garlic. Then garnished with crumbled queso fresco and red pepper.
5 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Dish, Pasta
Cuisine Mexican Fusion
Servings 8 servings
Calories 284 kcal


  • 1 box Barilla Campanelle Pasta
  • 1 tablespoon olive oil
  • 4 cups portabella mushrooms sliced
  • 3 garlic cloves finely chopped
  • 1 serrano pepper finely chopped
  • 4 cups arugula
  • 1 cup queso fresco crumbled
  • 1 pinch red pepper optional


  • Prepare the pasta following the instructions on the box.
  • Sauté the mushrooms in a skillet with olive oil, chopped garlic and serrano peppers. Season with salt and pepper.
  • Add the arugula and combine with the cooked mushrooms.
  • Incorporate the cooked paste with the mushrooms and the arugula and serve.
  • Garnish with crumbled queso fresco and a pinch of red pepper (optional)



  • Can use feta cheese instead of queso fresco.
  • If wanting to avoid the spice do not add the serranos and the red pepper.
  • Instead of campanelle you can use penne pasta.


Calories: 284kcalCarbohydrates: 45gProtein: 11gFat: 6gSaturated Fat: 2gCholesterol: 11mgSodium: 125mgPotassium: 343mgFiber: 3gSugar: 3gVitamin A: 367IUVitamin C: 2mgCalcium: 117mgIron: 1mg
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