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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