Soups
Cream of Mushroom Soup Pasta
Prep
10 minutes
Cook
25 minutes
Yield
4
This easy, creamy cream of mushroom pasta combines the comforts of cream of mushroom soup in pasta form!
I love a good bowl of cream of mushroom soup. It’s earthy, creamy, and so perfect for fall weather. You know what else is the perfect comfort meal? Pasta! So I thought it be fun to combine both in this easy cream of mushroom soup pasta recipe that you’re going to love.
Why you’ll love this cream of mushroom pasta recipe:
- Quick: Make this cream of mushroom pasta in only 35-minutes
- Impressive: Wow your guests and family with this simple but delicious recipe
- Comforting: Classic soup recipe made into a pasta. Can you say “COMFORT FOOD”?
Ingredient Notes:
Mushrooms: You can use whatever mushrooms you wish in this recipe. I love to use a mix of whatever I have in my fridge. Mushrooms are rich in fiber, protein, and antioxidants.
Greek Yogurt: To get that creamy consistency that mushroom soup is, I’ve used Greek yogurt instead of heavy cream. This makes the recipe healthier and packed with additional protein.
How to make cream of mushroom soup pasta:
- Cook the pasta according to package directions, save 2 cups pasta water and then drain and set aside.
- Add olive oil into a medium-sized pan over medium heat.
- Add the onion to the pan and cook for 5-6 minutes until softened. Add the minced garlic, salt, pepper, dried rosemary and dried thyme. Cook 1-2 minutes until spices are fragrant.
- Add the vegetable stock paste and the mushrooms, and allow to cook for 8-10 minutes to bring out the flavors and until the mushrooms are softened.
- Deglaze the pan with 1/2 cup rose wine and let cook for 2-3 minutes until almost evaporated.
- Remove sauce from the heat and pour into a blender with ½ cup yogurt and 1 cup pasta water. Blend to a smooth consistency. Put the sauce back in the pan on low heat, taste and adjust seasoning. Use up to 1 cup more pasta water to loosen the sauce when mixing with the cooked pasta noodles.
- Stir in parmesan cheese. Serve warm and top with more parmesan cheese and a squeeze of lemon if desired. Garnish with fresh chives, parsley or thyme.
Don’t want to use rosé wine to deglaze? Use pasta water or vegetable broth.
Forgot to save the pasta water? Use vegetable broth.
Delicious noodle substitutions: fusilli, linguine or fettuccine noodles
Don’t have rose wine? Use white wine instead!
Other pasta recipes I love:
- Pink Sauce Pasta
- Vegan Spaghetti
- Feta Pasta
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Cream of Mushroom Soup Pasta
Video
Ingredients1x2x3x
- 2 cups pasta water
- ½ cup rosé wine see notes for substitutions
- 400-500 g extra long fusilli noodles (also known as colonne pompeii) see notes for substitutions
- ½ yellow onion, chopped
- 3 garlic cloves, minced
- 1 tsp salt
- ½ tsp ground pepper
- ½ tsp dried rosemary
- 1 tsp dried thyme
- 3 cups chopped mixed mushrooms (brown and white)
- 1 tbsp vegetable stock paste
- ½ cup greek yogurt
- ¾ cup shredded parmesan cheese plus more for topping
- lemon wedges for serving
- fresh chives, parsley or thyme for garnish
Instructions
- Cook the pasta according to package directions, save 2 cups pasta water and then drain and set aside.
- Add olive oil into a medium-sized pan over medium heat.
- Add the onion to the pan and cook for 5-6 minutes until softened. Add the minced garlic, salt, pepper, dried rosemary and dried thyme. Cook 1-2 minutes until spices are fragrant.
- Add the vegetable stock paste and the mushrooms, and allow to cook for 8-10 minutes to bring out the flavors and until the mushrooms are softened.
- Deglaze the pan with 1/2 cup rose wine and let cook for 2-3 minutes until almost evaporated.
- Remove sauce from the heat and pour into a blender with ½ cup yogurt and 1 cup pasta water. Blend to a smooth consistency. Put the sauce back in the pan on low heat, taste and adjust seasoning. Use up to 1 cup more pasta water to loosen the sauce when mixing with the cooked pasta noodles.
- Stir in parmesan cheese. Serve warm and top with more parmesan cheese and a squeeze of lemon if desired. Garnish with fresh chives, parsley or thyme.
Notes
Nutrition
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Cream of Mushroom Soup Pasta
Ingredients
- 2 cups pasta water
- ½ cup rosé wine see notes for substitutions
- 400-500 g extra long fusilli noodles (also known as colonne pompeii) see notes for substitutions
- ½ yellow onion, chopped
- 3 garlic cloves, minced
- 1 tsp salt
- ½ tsp ground pepper
- ½ tsp dried rosemary
- 1 tsp dried thyme
- 3 cups chopped mixed mushrooms (brown and white)
- 1 tbsp vegetable stock paste
- ½ cup greek yogurt
- ¾ cup shredded parmesan cheese plus more for topping
- lemon wedges for serving
- fresh chives, parsley or thyme for garnish
Instructions
- Cook the pasta according to package directions, save 2 cups pasta water and then drain and set aside.
- Add olive oil into a medium-sized pan over medium heat.
- Add the onion to the pan and cook for 5-6 minutes until softened. Add the minced garlic, salt, pepper, dried rosemary and dried thyme. Cook 1-2 minutes until spices are fragrant.
- Add the vegetable stock paste and the mushrooms, and allow to cook for 8-10 minutes to bring out the flavors and until the mushrooms are softened.
- Deglaze the pan with 1/2 cup rose wine and let cook for 2-3 minutes until almost evaporated.
- Remove sauce from the heat and pour into a blender with ½ cup yogurt and 1 cup pasta water. Blend to a smooth consistency. Put the sauce back in the pan on low heat, taste and adjust seasoning. Use up to 1 cup more pasta water to loosen the sauce when mixing with the cooked pasta noodles.
- Stir in parmesan cheese. Serve warm and top with more parmesan cheese and a squeeze of lemon if desired. Garnish with fresh chives, parsley or thyme.
Video
Notes
Nutrition
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