Ingredients
- 1 envelope (0.9 ounce) garlic-mushroom recipe soup mix
- 2 cups water
- 1 box (1 pound) penne pasta
- 2 tablespoons olive oil
- 1 small sweet red pepper, sliced
- 1 1/2 pounds assorted pre-sliced mushrooms
- 1/2 cup grated Parmesan
- 1/2 cup chopped flat-leaf Italian parsley
- 1/4 cup heavy cream
Directions
Whisk together soup mix and water in medium-size bowl; set aside.
Cook pasta according to package directions.
Meanwhile, heat oil in large skillet. Add sweet pepper and mushrooms; saute until partially tender, about 10 minutes. Stir in soup mixture. Increase heat to medium-high; cook, uncovered, until slightly thickened, about 8 minutes. Stir in 1/4 cup Parmesan, the parsley and the heavy cream; cook another 1 minute or until heated through.
Drain the pasta well; transfer the pasta to a large serving bowl. Add mushroom sauce and the remaining 1/4 cup Parmesan; toss to mix well. Serve the pasta immediately.
Photo: Pasta with Mushroom Sauce Recipe















Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 14 reviews
By jim1flyer
on July 31, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I couldn't find envelopes of onion and garlic soup mix at my store so I used Cream of mushroom soup and a half a cup of chicken stock. I also added a tbls of Oregano and Basil for a little more flavor. The rest of the recipe I followed and it came out very, very good. I'm making it again tonight as requested so this is now a permanent addition to the never ending quest of preparing everyday meals that aren't boring.
By shish kabob
on June 08, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
WOW, this was delish, and so easy. I could not find the mushroom garlic soup mix so I substituted with a can of low sodium French onion soup plus enough water to make the two cups. also I had on hand a jar of roasted red peppers so, I used one of those peppers, and I always have half and half in the fridge so I used that instead of the heavy cream, hopefully this took a few calories out but not the flavor or texture. This got the thumbs up all around my house so it's been hand written and added to the recipie box that is my favorites. Thanks
By Homes123
on January 08, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Made This FANTASTIC! I Made A Few Adjustments<3
Read all 14 reviews