This Cream of Mushroom Pasta Sauce is a creamy, one-pot dinner made with canned Cream of Mushroom Soup, canned mushrooms, and simple pantry staples. It's an easy weeknight meal that's ready to enjoy in under 25 minutes with minimal cleanup.
A Quick Look at the Recipe
- What it is: A creamy one-pot mushroom pasta sauce made with Cream of Mushroom Soup, penne, canned mushrooms, milk, and broth.
- Time & Yield: Ready in 25-30 minutes; serves 4.
- Taste & Texture: Creamy, mild, and savory with tender pasta and soft mushrooms in a smooth sauce.
- Heat Level: 🌶Mild, with gentle warmth from black pepper.
- How to make: Sauté mushrooms and garlic, then add pasta, soup, broth, and milk; simmer until tender.
Whenever I restock the pantry, I always grab a can of Cream of Mushroom Soup and a few cans of mushrooms. If you've tried my Coconut Milk Alfredo Sauce before, you'll notice the same creamy, comforting feel here.
This cream of mushroom pasta sauce is one of the easy pasta dinner recipes you make when the day's been long, and you just want something light. Everything cooks in one pot, including the dry pasta. Good news, there's no pile of dishes waiting afterward.
The sautéed mushrooms give it a meaty texture and a satisfying, earthy umami flavor.
Jump to:
Ingredients
- Olive oil: Used to sauté the mushrooms and garlic first. I like using olive oil because it keeps the sauce light while adding good flavor.
- Canned mushrooms: Drain them thoroughly. I always sauté them first to improve their texture and avoid a canned taste.
- Garlic: You can also substitute with bottled minced garlic or garlic powder(add them along with the dry pasta).
- Pasta: I have used penne pasta, as it holds the sauce well and cooks evenly in one pot. Feel free to substitute with any short pasta, like rotini, fusilli, farfalle, or elbow macaroni.
- Canned Cream of Mushroom Soup: Our main ingredient gives this sauce a creamy finish.
- Chicken broth: I've used low-sodium chicken broth; you can swap it with vegetable broth or water to make this cream of mushroom pasta sauce vegetarian.
- Milk: I've used 2% milk; you can replace it with heavy cream, half & half, or other plant-based milk.
- Black pepper: Gives gentle warmth and balances the mushroom flavor. I don't skip this step.
- Grated Parmesan cheese (optional): Stir in at the end for extra flavor.
How To Make Cream Of Mushroom Pasta Sauce
- Step 1. Place a large pot or deep skillet over medium heat. Add olive oil and minced garlic, and stir for 30 seconds, just until fragrant. Add the drained mushrooms, spread them into a single layer, and cook for about 5 minutes, stirring occasionally, until they look lightly golden.
- Step 2. Add the dry pasta directly into the pot. Pour in the cream of mushroom soup, chicken broth, milk, and black pepper. Stir slowly until the soup fully blends into the liquid.
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- Step 3. Bring to a gentle boil. Lower the heat to medium-low and simmer. Cook uncovered for about 12 minutes, until the pasta is tender. Stir every 3 minutes, scraping the bottom.
- Step 4. Stir in the Parmesan cheese. Let the pasta rest for 2 minutes (the sauce will thicken slightly as it sits). And Enjoy
♨️How To Adjust The Heat Level
This cream of mushroom pasta sauce tastes delicious with a mild kick of heat from the ground black pepper.
- Mild (as written): Season with black pepper only. This keeps the flavor gentle and family-friendly.
- Medium: Add ¼ teaspoon red pepper flakes when sautéing the garlic for a small kick.
- Hot: Add ½ teaspoon red pepper flakes or a pinch of cayenne along with the broth.
- Extra Hot: Add ½ teaspoon cayenne plus red pepper flakes, or stir in a spoonful of hot sauce at the end.
Expert Tips For Best Results
- What I learned while making this cream of mushroom pasta sauce recipe is that sautéing the mushrooms first really elevates the flavor.
- Also, cooking the pasta directly in the broth and soup ensures that every bite is packed with flavor.
- Plus, I realized the sauce thickens as it rests, so letting it sit a couple of minutes before serving gives the perfect creamy texture.
- If time permits, adding a splash of white wine or sherry after sautéing the mushrooms gives a subtle depth we love.
FAQ
Let the pasta cool completely, then store it in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months. Thaw overnight in the refrigerator and reheat on the stove or in the microwave, adding a splash of milk or broth to loosen the sauce.
Yes. Use about 8 ounces of sliced fresh mushrooms and sauté them until golden and tender before adding the pasta and liquids.
You can also use other non-dairy options, such as soy, oat, or coconut milk, in this cream of mushroom pasta sauce recipe. However, these options may slightly alter the flavor.
More Pasta Recipes To Try
If you enjoyed this Cream of Mushroom Pasta Sauce recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.
📖 Recipe
Cream Of Mushroom Pasta Sauce
Ingredients
- 1 tablespoon olive oil
- 4 oz mushrooms) canned & drained well(optional)
- 1 clove garlic
- 8 ounces penne pasta (or other pasta types)
- 10.5 oz cream of mushroom soup canned
- 2 ½ cups low-sodium chicken broth (or vegetable broth)
- ½ cup milk (whole or 2% milk)
- ¼ teaspoon black pepper
- Salt to taste
- ¼ cup grated Parmesan cheese (optional)
Instructions
- Place a large pot or deep skillet on the stove over medium heat. Add olive oil and minced garlic, stir for 30 seconds or just until fragrant.
- Add the drained mushrooms. Spread them out in the pan in the single layer. Let them cook for about 5 minutes, stirring occasionally, until they look slightly golden and less watery.
- Add the dry pasta directly into the pot. Pour in the cream of mushroom soup, chicken broth, milk, and black pepper.
- Stir slowly until the soup blends into the liquid.
- Turn the heat up and bring the mixture to a gentle boil. Once you see steady bubbles, reduce the heat to medium-low so it simmers gently.
- Cook uncovered for 12 minutes or until the pasta is al dente, stirring every 3 minutes to prevent sticking. Scrape along the bottom of the pot as you stir.
- Stir in Parmesan cheese. And let the pasta rest for 2-3 minutes before serving(the sauce will thicken slightly as it sits).
Notes
- You can adjust the spice level by increasing or decreasing the ground black pepper. For extra heat, sprinkle crushed red peppers or add diced jalapenos.
- Leftovers can be stored in the refrigerator for up to three days or frozen for up to two months. Thaw in the fridge overnight or use the microwave's defrost setting.
- Reheat by adding a splash of water or olive oil to return the sauce's creamy texture.
Nutrition
Additional Info
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I don't usually like creamy sauces for pasta as I have a preference for tomato-based sauce, but I thought I would try your recipe and it was delicious.
I will definitely check out the rest of your recipes - curry is my favourite food 🙂
Thanks -
Stephen, England.
Thank you, Stephen! I'm thrilled you enjoyed the pasta. Hope you find more recipes you love!
It looks good, quick and easy. I can't wait to try it. Can you give us some guidance on how much milk to use?
Glad you liked this version. And Thanks for pointing me out Jim, 1 cup milk is required to make this recipe.