Canned Cream Of Mushroom Pasta Recipes

Canned cream of mushroom pasta recipes are my new favorite thing. The creaminess of the condensed soup makes a delicious sauce for any pasta dish. My recipe is easy to follow and makes a great weeknight meal. Top it off with fresh mushrooms or your favorite protein and you have a tasty meal.

This creamy mushroom pasta dish is a 1 pot meal, using simple ingredients. It uses canned cream of mushroom and starchy pasta water to create the savory creamy texture, without the use of additional heavy cream or cream cheese. 

Canned cream of mushroom

Cream of mushroom soup is often used as a base ingredient in casseroles and comfort food.

Cream of mushroom soup is probably best known for green bean casseroles, tuna noodle casserole, or beef stroganoff. Some people use it to make meatloaf, and others use it as gravy for pork chops.

This ingredient has an earthy and creamy flavor.

I used the classic Campbell and store brand and did not notice a big difference.

You can make cream of mushroom from scratch using Ina Garten’s recipe, but I prefer the simplicity of getting it straight out of the jar for this one.

Fresh mushrooms

I like to add fresh mushrooms to my recipe. I used cremini, but you can also use shiitake and portabello mushrooms.

The shiitake has the strongest, most distinct flavor, followed by portobello, then cremini.

The cremini goes great with this recipe because it doesn’t compete with the condensed soup.

What you need

Cream of mushroom can. This is the base of the creamy sauce. This creamy soup is also good served on its own.

Cremini mushrooms. This will give more depth to the cream of mushroom flavor.

Garlic, onions for aromatic flavor.

Red pepper flakes, optional, for a little heat. 

A pinch of Italian seasoning to make it more savory.

Herbs. I like to add a couple pieces of fresh oregano, sage, and thyme. You can also add the dried herbs

Optional grilled shrimp, chicken, tofu, or your favorite protein.

How to make this

1. You want to make the pasta al dente because it will cook a little more in the sauce. Cook pasta to al dente in a boiling pot, remove. save 1/2 cup of pasta water.
2. Melt butter and oil. Saute mushrooms, spread them out so they brown. This will build the umami flavor. After 3 minutes, add a pinch of salt and let it sweat. This will bring out the flavor.
3. Add optional red pepper flakes, pinch of italian seasoning, and herbs.
4. Add cream of mushroom and pasta water.
5. Add in pasta, stir.
6. Stir in parmesan cheese.
7. Add most of the parsley, leaving some for garnish. Add pepper, top with more parmesan cheese and parsley.

Expert tips & notes

Add more milk and parmesan to make it thicker

Add more pasta water to make it looser

Cook it even more al dente if you want your finished pasta to be light

Get the low sodium can to add salt to taste

What to serve it with 

Chicken thigh recipe

Eat with beef, more vegetables

A green salad

Eat with shrimp, chicken, or pork.

Garlic bread

Variations

What else to make it with. I made it with cremini, but you can also use

1 cup chopped shiitake mushrooms

1 cup chopped portobello mushrooms

Make mushroom gravy burger pasta- ground beef seasoned w salt and pepper added in, and onions

Adding red or white wine is my favorite

Add onions after mushrooms

Add chicken to make this a creamy chicken pasta.

Add protein grilled chicken shrimp

You can make this with other mushrooms

You can make this into a soup

Make it creamy- cream cheese or heavy cream

creamy tuna mushroom pasta recipe

Storing

Refrigerate for 2 days.

Freezer but will be mushy when you eat it.

Reheating

Microwave in a microwave safe bowl for 30 seconds, add a little chicken stock or water if it looks dry. Stir it up and enjoy.

FAQs 

What’s in Cambell’s Cream of Mushroom?

Water, Mushrooms, Vegetable Oil (Corn, Canola, and/or Soybean), Modified Cornstarch, Wheat Flour, Cream, Contains Less than 2% of: Salt, Whey, Soy Protein Concentrate, Monosodium Glutamate, Yeast Extract, Dried Garlic, Natural Flavoring.