Tuesday, January 3, 2012

Easy Creamy Mushroom Pasta

Yield: 2-3 servings

  • 300 g Fusilli pasta
  • 150 g mushrooms, washed and sliced
  • 1 can (400 g) mushroom cream soup
  • 3 tablespoons white wine
  • 1/2 teaspoon dry oregano
  • 100 g shredded white cheese

  1. Cook pasta as directed, with a pinch of salt. Drain and set aside
  2. On a lightly oiled skillet, cook mushrooms on medium heat with a bit of salt and pepper, for 1 minute. Add the canned soup, white wine and oregano and cook for 7-8 minutes on medium-high heat -stirring constantly- or until sauce is thick (It will get thicker with cheese, so don't let it get too thick). Add cheese and cook for 30 more seconds, or until cheese is melted
  3. Add sauce over pasta and mix, carefully. Serve immediately


  1. Oh my God, this sounds so good! And it would work if I make a big batch and take it to work for lunch for a couple of days. Thanks for sharing this! :)

    Marilyn - visiting from EBT

  2. So simple! My husband would probably love this! I just started following you via GFC so I can get more of your lovely recipes! So good to "meet" you today!

  3. Italians will love you...you've been able to cook a creamy pasta without cream (they hate when people cooks a carbonara or any other sauce with it!)