Cream of Mushroom Soup Pasta

    Serves 4
    10 mins prep
    25 mins cook
    35 mins total

    This easy, creamy cream of mushroom pasta combines the comforts of cream of mushroom soup in pasta form!

    2 servings

    1. Cook the pasta according to package directions, save 2 cups pasta water and then drain and set aside.

    2. Add olive oil into a medium-sized pan over medium heat.

    3. Add the onion to the pan and cook for 5-6 minutes until softened. Add the minced garlic, salt, pepper, dried rosemary and dried thyme. Cook 1-2 minutes until spices are fragrant.

    4. Add the vegetable stock paste and the mushrooms, and allow to cook for 8-10 minutes to bring out the flavors and until the mushrooms are softened.

    5. Deglaze the pan with 1/2 cup rose wine and let cook for 2-3 minutes until almost evaporated.

    6. Remove sauce from the heat and pour into a blender with ½ cup yogurt and 1 cup pasta water. Blend to a smooth consistency. Put the sauce back in the pan on low heat, taste and adjust seasoning. Use up to 1 cup more pasta water to loosen the sauce when mixing with the cooked pasta noodles.

    7. Stir in parmesan cheese. Serve warm and top with more parmesan cheese and a squeeze of lemon if desired. Garnish with fresh chives, parsley or thyme.

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