Sausage, Mushroom and Edamame Pappardelle
- In Dutch oven,heat oil over medium heat; cook sausages and garlic,breaking up with spoon,until browned,about 3 minutes. Add mushrooms,oregano,hot pepper flakes and pepper; cook,stirring,until softened.
- Stir in edamame,condensed soup and milk; simmer until thickened,about 3 minutes.
- In large saucepan of boiling water,cook pasta until tender,about 2 minutes; drain. Stir into soup mixture. Sprinkle with parsley.
Frozen edamame can be found in your local grocery store and is great for snacking.
Recipe Made With
CAMPBELL’S® Condensed Low Fat Cream of Mushroom Soup
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