If you’ve got say, just 15 minutes to whip up a hearty lunch for the family (or if it’s just for you) – I’d say this is one of the best dishes you can make. It’s savoury, creamy, and a guaranteed kid pleaser. I call this dish the (Almost) Instant Creamy Mushroom Penne, as it’s simply a slightly elevated version of Campbell’s Cream of Mushroom soup combined with some good ol’ penne pasta.
I consider Campbell’s Cream of Mushroom one of my childhood favorites. 20 years ago, my mother would get up at 5 in the morning and make this for me for breakfast before I went to school. I remember the smell of the soup so distinctly – I would run down the stairs in anticipation of putting this in my belly first thing in the morning. Fishing out the mushroom bits was a fun thing to do too.
Oh, and I would assume this is a dish suitable for vegetarians as well. 🙂
- Campbell's Cream of Mushroom 1 can
- 2 servings of penne pasta
- 4 white mushrooms sliced
- Unsalted butter for frying mushrooms
- Fresh thyme (leaves only)
- Dash of salt for seasoning
In a pot of salted boiling water, add pasta to cook.
In a medium-heated frying pan, add butter. When the butter heats up, pour sliced mushrooms into pan and stir-fry. Feel free to add some water to soften the mushrooms. When mushrooms are soft and brown, add a dash of salt to season them.
Turn up the heat. Pour the contents from Campbell's can of soup into pan. Immediately after, fill half the can with water and pour into pan. Stir the mixture around to ensure there are no large blobs.
When the sauce has a nice creamy texture, turn off the heat and add some fresh thyme leaves.
When the pasta is done, quickly strain in a colander. Ensure all the water from the penne is drained. Scoop pasta onto serving dishes. Spoon mushroom cream sauce onto the pasta. Serve hot.