Cream Of Mushroom Pasta Sauce

4.15 from 7 votes

Cream of Mushroom Pasta is a creamy, easy dinner made with Cream of Mushroom Soup and canned mushrooms, made in one pot under 25 minutes.

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: Italian

Servings: Servings

Calories: 363kcal

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).

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.