This is one of my easy 10-minute pasta recipes that is creamy, tasty and filling. I learned it from my good friend's mother back in grade school and overtime added a few changes of my own. For the pasta, I tried a new brand called Delverde. They have an assortment of organic to non-organic pastas and their mission is to produce the pasta in an environmentally friendly way. "This is the added value that Delverde brings: the choice of natural production methods, using only the purest water and the very best durum wheat semolina." For more information on their product, click here. So give this recipe a try and let me know what you think below. Also if you cook this or any recipe of mine, take a picture of it and tag me at @christieathome on Instagram or @christieathome1 on Facebook and it could be featured on Fridays.

Step 1: INGREDIENTS

SERVES 3-4 | PREP TIME 5 MINS | COOK TIME 10 MINS

450 GRAMS OF FUSILI PASTA
1 PINT OF ORGANIC WHITE BUTTON MUSHROOMS SLICED IN HALF
14 OZ OF ORGANIC CREAM OF CORN
10 OZ OF ORGANIC MUSHROOM SOUP
1 SHALLOT CHOPPED
1/2 CUP OF VEGETABLE BROTH
1/4 CUP OF RESERVED PASTA WATER
1 TABLESPOON OF ORGANIC OLIVE OIL

Step 2: INSTRUCTIONS

In a large pot, begin boiling your pasta according to package instructions for Al-Dente texture. Reserve 1/4 cup of hot pasta water and strain the rest of the pasta.
Meanwhile in a deep wide sauce pan set 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. Then add in your 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.

Enjoy!