Campanelle Pasta with Mushrooms

Pasta Campanelle con Hongos inspirada en los sabores de México

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

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Total Time 20

Course Main Dish, Pasta

Cuisine Mexican Fusion

Servings servings

Calories 284 kcal

Ingredients

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

Instructions

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)

Video

Notes

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.

Nutrition

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