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!
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What is Creamy Corn Mushroom Pasta?
This creamy pasta is so easy and quickly made with canned cream corn, canned mushroom soup, shallots, vegetable broth and rotini pasta. It's a great pasta dish that comes together so fast with minimal ingredients. Making this a fantastic meal idea for dinner, lunch or a busy weeknight for the whole family to enjoy!.
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. 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.
Ingredients
You will need the following ingredients for my mushroom cream style corn pasta:
- Fusili pasta or rotini 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!
- Shallot: or replace with onion
- Vegetable broth: low sodium kind
- Reserved pasta water
- Extra virgin olive oil
How to make Creamed Corn Mushroom Pasta
- 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.
- Meanwhile in a large pan 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. Add 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. Serve hot and enjoy!
Storage & Reheating
This pasta dish will last up to 4 days stored in an airtight container in the fridge. To reheat, microwave for 2-3 minutes or reheat on the stovetop in a pan on medium heat until hot.
Other pasta 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
15-minute Easy Creamy Corn Mushroom Pasta
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 in a colander.
- Meanwhile in a large pan 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. Add 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. Serve hot and enjoy!
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Mark
This was simple and really delicious. I loved how easy it was because I love canned cream corn.