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Creamy {30 minute} Mushroom Pepper Pasta

  • Author: Kalee
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 8 1x



  • 13 ounces whole wheat spaghetti
  • 1 red onion, diced
  • 2 hatch chiles, seeded and diced*
  • 8 ounces white mushrooms, diced
  • 2 T olive oil
  • 1/4 cup flour
  • 1 cup evaporated milk**
  • 2 cups 1% milk
  • 8 ounces neufchatel cheese (aka reduced fat cream cheese), at room temperature
  • 1 tsp salt
  • 1/2 tsp pepper


  1. Set out cream cheese so it can warm to room temperature. Cook spaghetti according to package directions, and drain. In a large skillet, heat olive oil over medium heat and add chile peppers, mushrooms, and onion. Saute for 5-6 minutes, until they are softened and all the water from the mushrooms is evaporated. Add in flour, and whisk. Pour in evaporated and 1% milk, whisking constantly until the mixture starts to boil. Allow to boil for 2 minutes, stirring constantly, and turn it down to medium low heat to simmer for 5 minutes, until the sauce has slightly thickened. Add the cream cheese in small chunks, whisking it in until it is all melted. Season will salt and pepper, adjusting the seasonings to taste. Enjoy!


*You can substitute serrano chiles, jalapenos, even green bell peppers depending on what is available in your area
**You can use 1% milk in place of evaporated milk if you don’t have evaporated milk

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