Creamy Tomato Mushroom Pasta

Cream of mushroom soup is the base for the sauce in this creamy tomato mushroom pasta with diced tomatoes and kale. It is total comfort food.

This post is sponsored by Campbell’s® and Yummly.

Lately, I have been craving comfort in all forms.

That includes embracing leisurewear by donning soft sweatpants and cozy socks every chance I get and being in the habit of wearing a knit hat indoors.

I’ve been searching online for the perfect oversized armchair, one that feels like it’s hugging you when you’re all snuggled up in it.

Also, my heating pad has been switched on more than ever, and it’s not for aches and pains. It’s for the warmth.

No surprise, the same can be said for my food choices.

I love anything that can be eaten in a bowl. It’s even better if it involves carbs.

Pasta is my perfect version of consumable comfort.

Not only are noodles infinitely customizable, but they are also approachable and usually super easy to make.

That gives me more time to search for my dream comfy lounge chair, so I can work on finding just the right match.

At our house, any and every tomato pasta is sure to be a hit.

But I like doing different variations depending on the season and everyone’s mood.

I have partnered with my friends at Campbell’s® and Yummly to share this creamy tomato mushroom pasta, which is currently on our regular cold weather rotation.

Depending how you serve it, this pasta works for a weeknight meal or a weekend dinner.

How To Make Creamy Mushroom Tomato Pasta

Campbell’s® Cream of Mushroom Soup joins forces with canned tomatoes as the base for this sauce.

By incorporating soup in the recipe, you’re already starting with lots of flavor.

I use Campbell’s® 25% Less Sodium Cream of Mushroom Soup. You can also try Campbell’s® Healthy Request® or the tried & true favorite—Cream of Mushroom Soup.

First, I sauté chopped onions in olive oil until they turn soft. Then I add minced garlic. In less than a minute, it’s fragrant.

That is the signal to add cream of mushroom soup, canned diced tomatoes, a cup of water, red pepper flakes, salt and pepper.

I stir the mixture together in the pan, kick up the heat a little, bring the sauce to a boil and reduce the heat to start a gentle bubbling simmer.

A Multi-Tasking Recipe

When I make the sauce on one burner, I have a large pot of salted boiling water on another to cook the pasta.

Once the sauce is simmering, I pour the dried pasta into the water.

The sauce starts a light pink color. By the time the pasta is al dente and I stir it into the sauce, it has turned a beautiful orangey red. 

Corkscrew shapes like rotini and fusilli hold onto the creamy tomato sauce, so that’s why they are my first choice.

Because I can’t resist the opportunity to add greens, I scoot the creamy tomato mushroom pasta off the heat and stir in chopped kale at the end of cooking.

The kale will wilt slightly. I don’t add it sooner because I like it to still have some bite.

Finally, I sprinkle the pasta with shaved Parmesan and chopped parsley.

I serve the pasta with a mixed greens salad and crusty bread—garlic bread if I am feeling ambitious.  

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