There are so many creamy pasta recipes available on the net but this one makes use of canned mushroom soup, ham bits, and frozen vegetables of carrots, peas, and corn. It’s one of those recipes that is so easy even the kids can help make it! We use Campbells’ Cream of Mushroom canned soup but we also like their Wild Mushroom Soup whenever we can find them in the groceries. It only takes 30 minutes to prepare and only a couple of ingredients to chop- onions and ham. Cook the pasta al dente- cause it makes a big difference and we don’t want them all soggy once we mix it into the creamy sauce. We didn’t specify an exact amount of pasta since we like to add just the right amount into the sauce taking care not to put too much which would make the sauce dry up. Make sure to mix well with the sauce and add a bit of pasta water if it gets too thick. Top with your favorite cheese to make it extra creamy and serve hot in bowls.
Creamy Cheesy Mushroom PastaPrint Recipe
- Pasta for 4 servings, cooked according to package directions
- 2 tablespoons oil
- 1/2 medium onion, chopped
- 1/2 cup ham, cubed
- 1 cup frozen mixed vegetables, thawed
- 300g Cream of Mushroom Soup
- Pasta water
- 1/2 chicken bouillon
- 1/2 cup cheese, grated
- Salt and pepper, to taste
- Salt and pepper
In a small pot, sauté onions in oil until transluscent.
Add ham and brown a little bit.
Add the frozen vegetables and cook for 3 minutes.
Add cream of mushroom soup. Fill empty can with milk and pour into pot.
Mix well with a whisk and simmer for 10 minutes.
Adjust consistency with pasta water if it becomes too thick. Mix in chicken bouillon.
Add grated cheese and simmer for 10 more minutes. Stir once in a while to keep bottom of pan from burning.
Season with salt and pepper.
Mix in just the right amount of pasta and adjust with some pasta water if it gets too thick.
Serve hot in bowls.