Super Quick Mushroom Alfredo

Super Quick Mushroom Alfredo

raw material

6 servings

  • 3 tablespoons olive oil
  • 3 cups baby bella mushrooms (225g), (choose frozen mushrooms)
  • 1 lb dry fettuccine (425 g)
  • 2 tablespoons garlic, chopped
  • 6 cups Swanson® Vegetable Broth (1.4kg), divided
  • 1 can Campbell’s® Cream of Mushroom Soup, divided
  • ½ teaspoon garlic powder
  • 2 teaspoons kosher salt
  • 2 teaspoons freshly ground black pepper, plus more for garnish
  • 2 cups grated Parmesan cheese (250 g)
  • ÂĽ cup fresh parsley (10 g), plus more for garnish

Nutritional Information

View information

  • Calories 1323
  • Fat 81g
  • Carbohydrates 114g
  • Fiber 3g
  • sugar 18g
  • Protein 23g

An estimate based on a serving size.


  1. Preheat oven to 400°F (200°C).
  2. In a small frying pan, heat olive oil over medium heat until it is shimmering. Add mushrooms and cook until crisp, 3-5 minutes. Remove the pot from the heat.
  3. In a 9 x 13-inch baking pan, combine fettuccine, garlic, 4 cups Swanson® Vegetable Soup, half of Campbell’s® Cream of Mushroom Soup, garlic powder, salt and black pepper and toss to combine. Cover the baking sheet with foil.
  4. Bake for 20-25 minutes, until the pasta is slightly tender and the sauce has thickened.
  5. Remove from oven and add remaining 2 cups Swanson® Vegetable Soup, remaining Campbell’s® Cream of Mushroom Soup, and Parmesan. Return to the oven and bake for another 20-25 minutes, or until the pasta is tender and the sauce is thick and smooth.
  6. Remove from oven and add parsley and some shiitake mushrooms.
  7. Garnish with shiitake mushrooms, parsley and black pepper. Serve hot.
  8. enjoy!
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