Pasta with Leftover Mushroom Soup

by Pia Haugseth
15 min
Pasta with Leftover Mushroom Soup
In this dish, use mushroom soup as a pasta sauce. If you have not made the mushroom soup which is in the weekly menu this dish is part of, you can make a mushroom sauce per portion in this way: Saute 1 chopped shallot, a handful of mushrooms and salt and pepper in a pan, if you have add a little wine. Then add about 1 dl cooking cream. Let this simmer in the pan, add a little pasta water at the end. Feel free to mix in grated parmesan.


  • 100 g dry pasta
  • 1 handful parmesan


  1. Cook the pasta as directed on the package.
  2. Mix in the mushroom soup and top with parmesan. If you have some extra mushrooms in the fridge, it might be smart to fry them with butter, salt and pepper until golden, and top the pasta dish with them.