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    Home » Recipes » American » Creamed Corn Mushroom Pasta

    Creamed Corn Mushroom Pasta

    Last Modified: March 15, 2021 - Published by: christieathome - Comments: 1 Comment

    Jump to Recipe Print Recipe

    Creamed Corn Mushroom Pasta. Delicious, creamy, vegetarian and very easy to make! This recipe is perfect for dinner or lunch!

    The taste of the creamed corn with the creamy mushroom soup mixed together over some pasta is such a delicious and simple combination.

    Creamed Corn Mushroom Pasta
    Creamed Corn Mushroom Pasta

    This mushroom cream corn and pasta only takes 10 minutes to make if you boil your pasta and sauce simultaneously. 

    My canned cream corn pasta was one that I learned from my good friend's mother. I used to make it all the time and I became obsessed with it. She would add shredded chicken to hers for more flavour but I've kept this vegetarian but you can add some protein if you like.

    Creamed Corn Mushroom Pasta

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    For this recipe

    You will need the following ingredients for my mushroom cream style corn pasta:

    • 450 grams of fusilli pasta
    • 1 pint of organic white button mushrooms sliced in half
    • 14 oz of organic cream of corn
    • 10 oz of organic mushroom soup
    • 1 shallot chopped
    • ½ cup of vegetable broth
    • ¼ cup of reserved pasta water
    • 1 tablespoon of organic olive oil
    Creamed Corn Mushroom Pasta

    How to make this

    1. 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.
    2. Meanwhile in a deep wide saucepan set on medium heat, fry your shallots with the olive oil until translucent. Then add in your sliced mushrooms and fry until soft and brown.
    3. Add the vegetable stock and cook for 1 minute. Then add in your cream of corn, mushroom soup and the reserved pasta water. Mix well and cover with lid.
    4. Raise the heat to high and allow sauce to reach a boil. Once it reaches a boil, lower the heat to low and add in your strained pasta. Combine until all pasta is covered in sauce.

    Give it a try!

    Well I hope you give my Cream Corn Mushroom Pasta recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.

    Thanks for visiting my blog! If you enjoyed this cream style corn and pasta, please share it with your family and friends or on social media! Take a picture if you've made my recipe and tag me on Instagram @christieathome in your feed or stories so I can share your creation in my stories with credits to you!

    Made this recipe and loved it?

    If you could leave a star rating for my mushroom cream of corn pasta, I would greatly appreciate it 🙂 Thanks so much!

    Take care,
    Christie

    *This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. I also earn from qualifying purchases through additional affiliate programs

    Creamed Corn Mushroom Pasta (15-min. Recipe)

    christieathome
    Creamed Corn Mushroom Pasta. Delicious, creamy, vegetarian and very easy to make! This 15-minute recipe is perfect for dinner or lunch!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 5 mins
    Cook Time 10 mins
    Total Time 15 mins
    Course dinner, lunch
    Cuisine American, Italian
    Servings 4
    Calories per serving 205 kcal

    Ingredients
      

    • 450 grams pasta fusilli
    • 1 pint white button mushrooms sliced
    • 14 oz creamed corn
    • 10 oz mushroom soup
    • 1 shallot chopped
    • ½ cup vegetable broth
    • 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.
    • Meanwhile in a deep wide saucepan set on medium heat, fry your shallots with the olive oil until translucent. Then add in your sliced mushrooms and fry until soft and brown.
    • Add the vegetable stock and cook for 1 minute. Then add in your cream of corn, mushroom soup and the reserved pasta water. Mix well and cover with lid.
    • Raise the heat to high and allow sauce to reach a boil. Once it reaches a boil, lower the heat to low and add in your strained pasta. Combine until all pasta is covered in sauce.
    Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
    Copyright PolicyPlease do not copy and paste my recipes or use my photos in your own site/blog or social media. If you use my recipe for adaptation, please provide a link back to my recipe and re-write in your own words. Thank you.

    Suggested Equipment & Products

    Large Pot 5 Qt
    Large Non-Stick Pan
    Measuring Set
    Nutrition
    Calories: 205kcal | Carbohydrates: 33g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 1499mg | Potassium: 992mg | Fiber: 4g | Sugar: 11g | Vitamin A: 623IU | Vitamin C: 15mg | Calcium: 26mg | Iron: 3mg
    Course dinner, lunch
    Cuisine American, Italian
    Keyword canned cream corn pasta, cream corn and pasta, cream corn pasta recipe, cream of corn pasta, cream style corn and pasta, recipe with cream corn pasta

    Suggested Equipment

    « Asian Chicken Lettuce Wraps
    One-Pot Hainan Chicken Rice »

    Reader Interactions

    Comments

    1. Mark

      September 25, 2020 at 3:57 pm

      5 stars
      This was simple and really delicious. I loved how easy it was because I love canned cream corn.

      Reply

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    Christie

    Christie is an Asian Recipe Blogger sharing delicious recipes that you can make at home! Her goal is to make Asian cooking approachable and less intimidating. With a social media following of over 500k, she has been featured on Buzz Feed Tasty, Food52, The Kitchn and more! Christie's recipes have been made over and over again by her loyal readers.

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