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    Home » Recipes » Mains

    Creamy Corn Mushroom Pasta

    Modified: Sep 4, 2024 · Published: Nov 30, 2023 by Christie Lai · This post may contain affiliate links · 1 Comment

    Jump to Recipe

    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!

    Creamy Corn Mushroom Pasta
    Jump to:
    • Ingredients & Substitutes
    • Expert Tips
    • Instructions
    • Storage
    • Pairing Suggestions
    • FAQ
    • Other recipes you may like
    • 📖 Recipe
    • 💬 Reviews

    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!)

    Creamy Corn Mushroom Pasta

    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. 

    ingredients to make creamy mushroom corn pasta
    • 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

    1. 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.
    2. 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.
    3. Stir in the vegetable stock and cook for 1 minute.
    4. 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.
    5. 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

    Can I make this in advance? 

    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.

    Other recipes you may like

    • Chicken Tomato Zucchini Basil Pasta
    • Basil Pesto Chicken Pasta
    • Kimchi Cream Pasta
    • Tomato Garlic Pasta
    • Zucchini Mushroom Tomato Pasta
    • Rose Primavera Pasta
    • Creamy Spinach Mushroom Chicken Pasta

    📖 Recipe

    Creamy Corn Mushroom Pasta

    15-minute Easy Creamy Corn Mushroom Pasta

    Christie Lai
    Creamy Corn Mushroom Pasta. A creamy pasta dish packed with savory mushroom flavors and corn. A quick and easy main dish ready in 15 minutes or less!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 5 minutes mins
    Cook Time 10 minutes mins
    Total Time 15 minutes mins
    Course Main Course
    Cuisine American, Italian
    Servings 4
    Calories per serving 205 kcal

    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!
    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!

    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

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    Reader Interactions

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      Recipe Rating




    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 Recipe Blogger with an expertise on Asian recipes! She makes Asian cooking approachable with step-by-step pictures, ingredient & recipe tips and a helpful cooking video. Her quick and easy recipes have been featured on BuzzFeed Tasty, Food52, The Kitchn, The FeedFeed, Sur La Table, Yummly and more! With a following of over 1M+, her recipes are made repeatedly by her loyal readers.

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