This rich and creamy mushroom
pasta is packed with flavor and
only takes 20 minutes to make.
Why are creamy pasta dishes the best? Of course spaghetti sauce made with a bunch of tomatoes is so less fattening then a cream based sauce, but it just doesn’t come close to tasting as good. My downfall is I’m a lover of all things creamy. It feels like a curse sometimes.
I don’t eat pasta as much as I would like because I don’t want all those extra carbs, but when I do I make sure it’s something so worth those carbs. If weight gain wasn’t an issue, I would eat pasta at least once a day along with something loaded with cheese. That would be in my fantasy I-can-eat-whatever-I-want world.
It’s amazing how adding a few ingredients together can create something so full of flavor that you don’t want to stop eating. That’s the magic of cooking people. With this recipe if you have to have some meat you could easily cook up some chicken breast or shrimp and add it right in the pot with the rest of the pasta.
Just add your pasta to salted boiling water and cook as directed on the package. I’m that person that is always digging out a noodle to do a taste test to see if it has reached my desired texture. Sometimes I feel like I eat a whole serving just doing the texture test.
As the pasta is cooking add the olive oil, chicken broth, and sliced mushrooms in a skillet and cook over medium high heat for about 4 minutes. Once those are done cooking add all other ingredients to the pan. Once the mixture starts to bubble up reduce the heat to low.
Once your pasta is done cooking drain and add to your mushroom sauce mixture and cook on low for a couple of minutes and that is it, you are ready to enjoy.
This recipe is for a thicker cream sauce. If you desire a thinner cream sauce slowly add a little more milk at a time before you add the pasta to get the desired thinnest you would like.
Creamy Mushroom Pasta
Ingredients
- 12 oz of pasta
- 1 can of cream of mushroom soup
- 4 cups of sliced mushrooms
- 1/4 cup chicken broth
- 1/4 cup of milk
- 2 TBSP olive oil
- 2 TBSP grated Parmesan cheese
- 1 TBSP Italian seasoning
- 1/2 TSP of garlic salt
Instructions
- Cook pasta in salted boiling water as directed on the package
- Add chicken broth, olive oil and sliced mushrooms in a big skillet over medium high heat for 4 minutes
- After mushrooms after cooked add all other ingredients and cook until it bubbles up and reduce to low heat
- Once pasta is done cooking drain and add to mushroom mixture for a few minutes
Yum! I love mushroom pasta and this recipe looks delightful.