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Quick and Easy Pasta With Mushroom and Rosemary Sauce

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“This is not a fancy dinner to serve to company, but a very quick and simple but flavourful dish. I use it as a great make ahead lunch to take to work. The flavour is better the next day, when the rosemary has settled with the other flavours. I use the "Condensed Cream of Mushroom Soup with Roasted Garlic" but the ingredient list doesn't like the "roasted" part!”

Ingredients Nutrition

  • 2 cups dry pasta (I use penne)
  • 1 can campbells condensed cream of mushroom & garlic soup
  • 1 tablespoon finely chopped fresh rosemary
  • 18 cup heavy cream
  • salt and pepper, to taste


  1. Cook the pasta according to the directions on the packet. When it is cooked, drain it.
  2. Stir in the soup (without diluting), rosemary and cream.
  3. Season to taste. If serving straight away, heat through and serve.
  4. Note: Can be eaten straight away or put in the fridge and eaten cold or reheated.

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