Pasta with Mushroom Sauce

Recipe courtesy Family Circle Magazine

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Picture of Pasta with Mushroom Sauce Recipe Photo: Pasta with Mushroom Sauce Recipe
Rated 5 stars out of 5
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  • Read 14 Reviews
Total Time:
30 min
Prep
10 min
Cook
20 min
Yield:
6 servings
Level:
Easy
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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.

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Newest Ratings and Reviews

Read all 14 reviews

  • on July 31, 2012

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    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.

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  • on June 08, 2012

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    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

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  • on January 08, 2012

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    Made This FANTASTIC! I Made A Few Adjustments<3

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