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–+ servings
mushroom soup pasta

Easy And Delicious Mushroom Soup Pasta

This is for mushroom and pasta lovers! This mushroom soup pasta is a delightful comfort food for the weeknight constructed over a medley of simple ingredients and straightforward steps that'll have your tastebuds tingling with joy.
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Appetizer, Main Course
Cuisine American
Servings 4

Equipment

Ingredients
  

For boiling pasta:

  • 250 g Penne pasta
  • Water
  • 1 tsp Oil

For the soup:

  • 4 tbsp Butter
  • 1 medium Onion
  • 4-6 cloves Garlic
  • 400 g Mushrooms sliced
  • 2 tbsp All-purpose flour
  • 500 ml Vegetable stock
  • Salt
  • 1 pinch Black pepper powder
  • 250 ml Milk
  • 2 tbsp Heavy cream

Instructions
 

  • In a pot, boil water, add pasta, and cook for 7-8 minutes till al dante. Strain and reserve some pasta water.
  • In the same pot, melt butter, add onion and garlic, and cook till translucent. Then add mushrooms and cook till their moisture has evaporated.
  • Add all-purpose flour and mix well. Pour in vegetable stock, salt, and pepper and simmer it for 10 minutes.
  • Cool it down and blend the mixture into a smooth soup. Again pour the soup into the pot, and add milk and heavy cream. Mix well.
  • Add the boiled pasta to the soup, and mix well. Adjust the consistency with pasta water, and adjust the seasonings.
  • Your mushroom pasta soup is ready to be served.

Notes

  • Herb it up: Try adding oregano, thyme, rosemary, or sage into the mix as it adds a burst of flavor. I don't like to add them to the soup pasta because they overtake the flavors of other ingredients.
  • Make it dairy-free/vegan: Simple swaps like using coconut milk and coconut cream can add an extra element of flavor and transform this dish into a plant-based meal.
 
How to store:
In the fridge: Transfer the pasta to an air-tight container and you can store in the refrigerator for 3-4 days.
In the freezer: If you're looking to store the pasta for a longer duration, it can be frozen for up to 2 months. However, I do not recommend this because the pasta becomes mushy and loses its texture.
Reheating: Thaw the pasta in the fridge overnight, and then reheat it in a pan. Add some warm water or vegetable stock to adjust the consistency.
Meal prep: Make the soup and it can be stored in the fridge for 5-6 days. When you're ready, boil the pasta and the soup and combine them.
Tried this recipe?Let us know how it was!