A creamy pasta dish packed with savory mushroom flavors and sweet creamy corn. This quick and easy creamy corn mushroom pasta is ready in 15 minutes with minimal ingredients. Making it a perfect meal for busy weeknights for the family!
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This creamy corn mushroom pasta features canned cream corn, canned mushroom soup, shallots, vegetable broth and rotini pasta noodles. That's it!
It's a great pasta dish that comes together fast with simple pantry ingredients! Delicious for dinner, lunch and even leftovers (it's actually better next day because the sauce really soaks into the pasta - yum!)
The taste of the creamed corn with the creamy mushroom soup mixed together over some pasta is such a delicious and simple combination.
This mushroom cream corn and pasta only takes 15 minutes to make if you boil your pasta and sauce simultaneously. I learned this recipe from my friend's mother and I became obsessed with it!
This is a vegetarian dish but you can add any cooked protein if you wish to the sauce like shredded cooked chicken.
Ingredients & Substitutes
Please scroll down to below recipe card for exact measurements.
- Fusili pasta or rotini pasta: or substitute with penne pasta, macaroni pasta or sea shell pasta.
- White button mushrooms: or sub with cremini mushrooms.
- Canned cream of corn: not canned corn, it must be the creamed kind
- Canned mushroom soup: make sure it's one you enjoy that is thick and creamy.
- Shallot: or replace with ½ small onion
- Vegetable broth: low sodium kind or substitute with chicken stock if you're not vegetarian
- Reserved pasta water
- Extra virgin olive oil
Variations
- For a version with protein: add cooked shredded chicken to the sauce.
Expert Tips
- Salt the pasta water for extra flavor! I usually add about 1 tablespoon of salt to a large pot of water.
- Thinly slice the mushrooms so they cook faster.
- Don't forget to save some of the pasta water to help thicken the sauce and make the sauce stick to the pasta.
- Be patient when cooking the shallots and mushrooms and wait for the liquids in the pan to evaporate before adding the remaining ingredients.
- Let the sauce bubble and then simmer so it can thicken.
- Don't overcook the pasta in the sauce because it's already cooked and just needs to be tossed in the sauce.
Instructions
- In a large pot, begin boiling your pasta according to package instructions for Al-Dente texture. Optional: add 1 tablespoon of salt to the pasta water to season the pasta. Reserve ¼ cup of hot pasta water and strain the rest of the pasta in a colander.
- Heat a large pan on medium heat with olive oil and fry shallots until translucent. Then add in your sliced mushrooms and fry until soft and brown and most of the liquids in the pan have evaporated, about 5 minutes.
- Stir in the vegetable stock and cook for 1 minute.
- Mix in cream of corn, mushroom soup and the reserved pasta water. Cover with a lid. Raise to medium-high heat and allow the sauce to reach a boil.
- Once it reaches a boil, lower the heat to low-medium and add in your strained pasta. Combine until all pasta is covered in sauce. Serve hot and enjoy!
Storage
- Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat: microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
- Freezer friendly? Yes, this creamy pasta can be frozen. First cool off the pasta and if possible, store the sauce separate from the cooked pasta. Then store the components into separate freezer-friendly bags. Store in the freezer for up to 3 months or until you see freezer burn. To reheat, thaw it out in the fridge and reheat on the stove top or in the microwave until hot.
Pairing Suggestions
Creamy corn mushroom pasta serves well with other side dishes like:
- garlic bread
- soup
- fresh green salads
- other cooked vegetables like broccoli, cauliflower, carrots, zucchini, bell peppers and more!
- cooked protein like meatballs, chicken, pork, beef, shrimp or extra-firm tofu
FAQ
Yes, you can prepare this creamy corn mushroom pasta in advance by cooking the pasta and sauce a few days in advance. Store it in the fridge for up to 4 days in airtight containers. To reheat, microwave or reheat on the stovetop in a pot or pan.
📖 Recipe
15-minute Easy Creamy Corn Mushroom Pasta
Ingredients
- 1 lb pasta fusilli or rotini ideally
- 2 cups white button mushrooms or cremini mushrooms, thinly sliced
- 14 oz creamed corn canned kind (not canned corn niblets)
- 10 oz mushroom soup
- 1 shallot chopped (or sub with half a small onion)
- ½ cup vegetable broth or sub with chicken stock
- ¼ cup reserved pasta water
- 1 tablespoon extra virgin olive oil
Instructions
- In a large pot, begin boiling your pasta according to package instructions for Al-Dente texture. Reserve ¼ cup of hot pasta water and strain the rest of the pasta in a colander.
- Heat a large pan on medium heat with olive oil and fry shallots until translucent. Then add in your sliced mushrooms and fry until soft and brown and most of the liquids in the pan have evaporated, about 5 minutes.
- Stir in the vegetable stock and cook for 1 minute.
- Mix in cream of corn, mushroom soup and the reserved pasta water. Cover with a lid. Raise to medium-high heat and allow the sauce to reach a boil.
- Once it reaches a boil, lower the heat to low-medium and add in your strained pasta. Combine until all pasta is covered in sauce. Serve hot and enjoy!
Mark
This was simple and really delicious. I loved how easy it was because I love canned cream corn.