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Mushroom Sauce & Pasta

Updated on January 15, 2016
Mushroom sauce and pasta
Mushroom sauce and pasta

No time for elaborate weekday meals? You must try this satisfying and savory dinner. It will taste as if it has spent an hour or more on the cooktop, but it is ready in just 30 minutes.

Cheat sheet: If using chicken, buy it precooked. Though it only takes 5 minutes to cook from raw, cubed chicken breast meat. Buy sliced mushrooms, which is readily available at most grocers. I have even gone so far as to add canned button mushrooms when I had no fresh mushrooms on hand.

I make this recipe more often without chicken ~most often with mushrooms, and at times with fresh tomatoes from my garden for lack of mushrooms. The canned soup which is added, be it cream of mushroom, chicken or broccoli, brings it smoothly together.

This sauce clings richly to any pasta. My favorite is pappardelle, ready in 6 minutes. Otherwise I use penne, fusille, rotini or tortellini.

To change it up use half a cup more of a short pasta, transfer to a oven-proof casserole, sprinkle with your favorite cheese and bake on 350 F for 20 minutes, or until the cheese has melted.

  • Prep time: 10 min
  • Cook time: 20 min
  • Ready in: 30 min
  • Yields: 4 persons

Ingredients

  • 3 large onions, diced
  • 1 large red bell pepper, diced
  • 1 large garlic clove, crushed
  • 1 bay leaf
  • 2 tbsp olive oil
  • 1/4 tsp each salt and freshly ground black pepper
  • 4 cups white mushrooms, sliced
  • 1 can (10oz) cream of mushroom soup, condensed
  • 1/2 can (5oz) water
  • 3 cups dry pasta, precooked

Instructions

  1. Precook the pasta according the package. Do not overcook.
  2. Saute the first 5 ingredients in a large nonstick pan on medium high heat for 15 minutes. Stir a few times to prevent the veggies from scorching. If it sticks too much lower the heat a bit and add a bit more oil.
  3. At the same time that the onions and peppers are roasting, boil the pasta and clean and slice the mushrooms. If you bought them sliced there’s no need to slice them again. Note: I have used an egg slicer to speed the slicing, but the mushrooms must be fresh and firm.
  4. Add the mushroom slices to the pan, add a sprinkle of salt, stir, (5 minutes). Mushrooms cook very quickly.
  5. Add the condensed cream of mushroom soup, the water and heat through. Add the cooked chicken here, if using.
  6. Incorporate the cooked pasta into the sauce and mix well.
  7. Grated Romano Pecorino cheese works well to finish this dish.

Mushroom Sauce & Pasta

5 stars from 1 rating of Mushroom Sauce

Variation: Chicken Sauce w/ Peas & Carrots

Uses condensed cream of chicken soup instead of mushroom soup, and peas + carrots instead of mushrooms.
Uses condensed cream of chicken soup instead of mushroom soup, and peas + carrots instead of mushrooms.

Simpler version w/o bell pepper & soup = fewer calories

Even without the bell pepper and condensed soup this challenges your usual tomato sauce. And feel free to put the Romano cheese and hot chili flakes shakers on the table.
Even without the bell pepper and condensed soup this challenges your usual tomato sauce. And feel free to put the Romano cheese and hot chili flakes shakers on the table.

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    • Carol Houle profile image
      Author

      Carol Houle 3 years ago from Montreal

      @nikahexplorer: Thanks. It's quick, easy to make, AND very delicious. Be sure to not overcook your pasta or noodles. It will taste just as good if you do, but it looks messy.

    • nikahexplorer profile image

      nikahexplorer 3 years ago

      Wow this is really looking so delicious.

    • esmonaco profile image

      Eugene Samuel Monaco 3 years ago from Lakewood New York

      Wow!! Your picture has made me hungry!! Thanks for sharing this!!

    • MariannesWhims profile image

      Marianne Gardner 3 years ago from Pacific NW, USA

      Your recipe sounds good. I will have to try it.